Neba-Neba Soba

Ingredients

• 200 grams Dried soba noodles
• 2 packs Natto (fermented soybeans)
• 8 pieces Fresh okra
• 4 inches Nagaimo (mountain yam)
• 1 cup Tsuyu (soba dipping sauce)
• 0.25 cup Kizami nori (shredded seaweed)
• 2 stalks Green onions, thinly sliced
• 1 teaspoon Wasabi paste(optional)
• 1 tablespoon Bonito flakes(optional)
• 2 pieces Soft boiled egg (Onsen Tamago)(optional)

Instructions

1. 1

   Bring a large pot of water to a boil and cook the soba noodles according to package instructions, usually 4-5 minutes.

2. 2

   While noodles cook, blanch the okra in boiling water for 1 minute, then shock in ice water and slice into thin rounds.

3. 3

   Peel the nagaimo and grate it into a bowl using a fine grater until it becomes a thick, white slurry.

4. 4

   Open the natto packs, add the included mustard and sauce, and stir vigorously with chopsticks at least 50 times until very frothy and stringy.

5. 5

   Drain the cooked soba and rinse thoroughly under cold running water, rubbing the noodles to remove excess starch, then drain again.

6. 6

   Divide the cold noodles into two bowls and pour half of the tsuyu sauce over each portion.

7. 7

   Arrange the grated nagaimo, sliced okra, and stirred natto in separate mounds on top of the noodles.

8. 8

   Garnish with shredded nori, green onions, and an optional soft-boiled egg before serving cold.