A refreshing and tasty way to enjoy natto! Natto Udon is chilled noodle dish with natto, a barely cooked soft-boiled egg, green onions, and shredded nori. Pour the sauce on tableside. Mix, eat, and enjoy.
Natto Udon is one of the most delicious ways to eat natto!
We start with a base of udon noodles and toss it with four ingredients that go very well together: natto, green onions, soft-boiled egg, and shredded nori. Each ingredient is important because they contribute different flavors and texture.
We pour on the sauce (mentsuyu, which you can make at home or buy prepared) right before serving. Mix and eat. Super easy and SOO onolicious.
Jump to:
Ingredients
Here's what you'll need:
- Frozen udon - Find frozen udon in the freezer section of most Asian markets. The often come in a 5-pack of noodles (each package weighs 250 grams).
- Egg - Get a good fresh egg, we soft-boil it for this recipe and want the yolks barely cooked.
- Natto - Any brand works. They usually come in packages of 3 (each package weighs 50 grams). Each package comes with seasoning packets (a soy sauce-based sauce and hot mustard).
- Green onion
- Shredded nori - Feel free to double or even triple the amount we use. Some people like a lot of shredded nori this dish. It is super tasty.
- Mentsuyu - You can make mentsuyu (recipe coming soon), but we often just buy it. So convenient and easy haha.
- Shichimi togarashi - optional, but great if you like a little spicy element to the dish. This is a popular brand, or try a fancy version.
See recipe card for quantities.
Instructions
Let's get cooking!
Prepare the egg.
Bring a small pot of water to a boil. Once boiling, turn off the heat. Gently add the egg. Put a lid on the pot and remove from heat. Let sit for 8 minutes.While the egg is cooking, prepare all the other toppings.
Prepare everything else while the egg is cooking. Start with the udon..
Bring a small pot of water to a boil. Boil the frozen udon noodles for 1 minute, and drain. Quickly rinse under running water (for about 10-15 seconds) and drain again. Place the noodles in a serving bowl.
Start with the natto.
Open the package of natto. Remove the seasoning packets (there are usually two - one is soy sauce-based and another is hot mustard). Slide the plastic layer/cover off the natto and discard.
Open the seasoning packet(s) and add it to the natto.Use chopsticks to mix/whip the natto with the seasonings.
Mix it really well until the natto looks almost airy and frothy. Aim for 100 mixes! Even better if you can do more. Pour the natto over the udon noodles.Start with the natto.
Add more toppings.
Top the udon with the chopped green onions and the shredded nori.
Prepare the sauce (mentsuyu).
Pour the mentsuyu into a small cup/sauce dish. Microwave for 10 seconds. Set aside.
Add the egg.
Once the egg is done cooking, crack it open right into the bowl with the udon and all the toppings. Add the shichimi togarashi (optional) if using.
Time to eat!
It's ready! Serve the udon bowl with the mentsuyu on the side. Pour on as much of mentsuyu as you like. Then mix, eat, and enjoy!
Substitutions and Variations
Here are some tasty ideas:
- Bacon - cook two strips of bacon until crispy. Then crumble the bacon on top of the noodles.
- Okra - blanch a 2-3 pieces of okra for 3 minutes. Slice the okra into ½-inch wide pieces. Place it on top of the noodles.
- Avocado - cut avocado into bit size pieces. Add on top of the noodles.
Enjoy!
Equipment
All you need a is a small pot to boil the udon and make the soft-boiled egg.
Storage
This dish does not keep. Make it only right before you eat it. It makes a quick and tasty lunch or dinner. A wonderful solo meal!
Top Tip
Prepare the egg first. While the egg is cooking, prepare everything else.
All the other components for this dish come together pretty quickly, so in the 10-ish minutes it takes to boil the water and cook the egg you can assemble everything else for this recipe. Truly quick and easy.
FAQ
No worries. 99% of the time, natto comes with seasoning packets in the package. If it doesn't come with any seasoning packets then just add 1 teaspoon of soy sauce to the natto and mix, mix, mix.
Mentsuyu is a concentrated noodle soup base. It's made from soy sauce, mirin, sake, and dashi. You can make it at home or just purchase mentsuyu from a Japanese market or online.
Hooray! ^_^
- Okra Natto - We're all about textures in this dish. I love the silky, slimy mouthfeel. Healthy and tasty.
- Natto Rice - A classic! Natto and rice, this is where it all begins).
- Natto Spaghetti - Tossed with natto, butter, and other pantry staples for a quick and easy pasta.
- Natto Egg Toast - Best of both worlds, natto and egg salad. Layered on toast!
- Natto Toast with Cheese and Cabbage - Natto and cheese make a great combination.
Natto Udon Recipe
Natto Udon
Ingredients
- 1 package frozen udon 250 gram package
- 1 egg
- 1 package natto 50 grams package
- 1 stalk green onion chopped
- 2 tablespoons shredded nori
- 1.5 tablespoons mentsuyu
- 1 teaspoon shichimi togarashi optional
Instructions
- Prepare the egg. Bring a small pot of water to a boil. Once boiling, turn off the heat. Gently add the egg. Put a lid on the pot and remove from heat. Let sit for 8 minutes.
- Prepare everything else while the egg is cooking. Start with the udon.Bring a small pot of water to a boil. Boil the frozen udon noodles for 1 minute, and drain. Quickly rinse under running water (for about 10-15 seconds) and drain again. Place the noodles in a serving bowl.
- Prepare the natto. Open the package of natto. Remove the seasoning packets (there are usually two - one is soy sauce-based and another is hot mustard).Slide the plastic layer/cover off the natto and discard.Open the seasoning packet(s) and add it to the natto.Use chopsticks to mix/whip the natto with the seasonings.Mix it really well until the natto looks almost airy and frothy. Aim for 100 mixes! Even better if you can do more. Pour the natto over the udon noodles.
- Top the udon with the chopped green onions and the shredded nori.
- Pour the mentsuyu into a small cup/sauce dish. Microwave for 10 seconds. Set aside.
- Once the egg is done cooking, crack it open right into the bowl with the udon and all the toppings. Add the shichimi togarashi (optional) if using.
- It's ready! Serve the udon bowl with the mentsuyu on the side. Pour on as much of mentsuyu as you like. Then mix, eat, and enjoy!
Nutrition
Related
Looking for other recipes like this? Try these:
Mahalo for Reading!