My hometown of Mito is known throughout Japan as “Natto City” in recognition of our devotion to these fermented soybeans. Natto has a wonderful nutty flavor and aroma, and I’ve loved it since I was a kid. Serving it with soba is a terrific introduction to this nutritious and ancient naturally preserved ingredient. When you open a packet of natto, the beans will be sticky and thready, but don’t let that put you off. This dish makes a beautiful presentation when it’s served. Just make sure you mix together all the ingredients very well before you eat to combine the flavors.

　　

Ingredients

serves 4

　　14 ounces soba noodles (fresh or dried)

　　2 (2-ounce) packets 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, both white and green parts

　　1 cup packed katsuobushi (dried bonito flakes)

　　4 quail eggs

　　1 1/4 cups Cold Soba Broth (page 43)

　　

Step 1

Prepare an ice bath and bring a large pot of water to a boil over high heat. Cook the noodles by placing them in a metal strainer and submerging them in the boiling water. Cook for 1 minute if you’re using fresh noodles, or 4 to 5 minutes for dried. Rinse the noodles under cold running water until the water runs clear, then submerge them in the ice bath until cold. Drain well.

　　

Step 2

Divide the noodles among 4 bowls, and then arrange small mounds of natto, nori, scallions, and katsuobushi over the noodles, lining up the garnishes in a circle. Carefully cut the top off each quail egg using a knife and pour the egg into the center of the garnishes. Serve the cold broth in small cups on the side.

　　

Step 3

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

　　Takashi's Noodles