Natto Soba
Award-winning chef Takashi Yagihashi shows Martha how to make his favorite noodle dish, natto soba.
Natto Soba
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Natto Soba
Award-winning chef Takashi Yagihashi shows Martha how to make his favorite...
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The Martha Stewart Show, May 2009
- Yield Serves 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
Directions
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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.
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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.
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To eat, pour broth over noodles and mix all ingredients together with chopsticks until egg is well combined.
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.
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