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Natto Soba

Natto soba is a favorite recipe of chef Takashi Yagihashi (Takashi's Noodles). Reprinted with permission from Takashi's Noodles by Takashi Yagihashi with Harris Salat, copyright 2009. Published by Ten Speed Press. Photo credit: Tyllie Barbosa 2009

  • servings: 4

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Ingredients

  • 14 ounces fresh or dried soba noodles
  • 2 (2-ounce) packets frozen natto (fermented soybeans), each one thawed and mixed with 1 teaspoon Japanese soy sauce
  • 1/3 cup shredded nori
  • 1/2 cup thinly sliced scallions
  • 1 cup packed katsubushi (dried bonito flakes)
  • 4 quail eggs
  • 1 1/4 cups Cold Soba Broth

Cook's Note

Note: Raw eggs should not be used in food prepared for pregnant women, babies, young children, or anyone whose health is compromised.

Directions

  1. Step 1

    Bring a large pot of water to a boil. Prepare an ice-water bath and set aside. Place noodles in a fine-mesh strainer and submerge in boiling water. Cook for 1 minute if using fresh noodles, 4 to 5 if using dried. Remove noodles from boiling water and rinse under cold running water until water runs clear; submerge noodles in ice-water bath until cold; drain.

  2. Step 2

    Divide noodles evenly between 4 bowls. In a circular formation, place small mounds of natto, nori, scallions, and katsubushi on top of noodles. Using a knife, carefully cut the top of each quail egg and pour egg into center of circular formation. Serve with cups of cold broth on the side.

  3. Step 3

    To eat, pour broth over noodles and mix all ingredients together with chopsticks until egg is well combined.

Source
The Martha Stewart Show, May 2009

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