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397g dried soba noodles,
56.7g natto (i.e. fermented soybeans), 4 quail eggs, 1/3 cup of toasted nori shreds, 1 stalk of spring onion, 1¾ cup of katsuobushi (i.e. dried bonito flakes), some salt, some oil, some wasabi.

(1) 5 cups of Dashi broth,1.25 cups of Japanese soy sauce, 1.25 cups of mirin.
(2) 2 tsp Japanese soy sauce.


1. Thaw natto.
2. Add seasoning (1) to a pot;
Bring to the boil over a high heat; Turn to a low heat; Add 3/4 cup of katsuobushi; Simmer over a low heat for 2 more minutes; Turn off the heat; Leave it for 3 minutes; Strain through a fine-mesh sieve to a bowl; Surround the bowl with ice to cool.
3. Rinse spring onion; Cut off both ends; Shred.
4. Blanch soba noodles in boiling water with some salt and oil for 4 minutes; Lift the soba up immediately; Transfer to a fine-mesh sieve; Immediately rinse in running water till cool; Drain.
5. Add seasoning (2) to the natto; Mix well.
6. Arrange the soba in serving plates; Arrange toasted nori shreds, the remaining katsuobushi, the natto and the spring onion in a circle on top of the soba; Carefully cut the top of quail eggs off with a knife and pour into the center of the circles; Drizzle with the soba sauce from the step 2; Garnish with mounds of wasabi.