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10minutes
Thaw the udon noodles.
Place the natto in a deep bowl and add (A).
Crack the eggs into a separate bowl, separate the yolks and whites, and add the egg whites to the seasonings.
Cool the udon noodles under running water, then cool them in ice water.
Once cooled, drain the water, add to the sauce from step 2, and mix well.
Once mixed, top with the yolks separated in step 1 and sprinkle with green onions.
・Use frozen udon noodles.
・Use hikiwari natto because the grains of natto are small and easily entangle with the noodles.
・When defrosting the frozen udon noodles in step 1, thaw them for the time specified on the label.
・When replacing sesame oil with chili oil, omit the chili pepper.
・You can use whole eggs in step 1, but use the separated yolks for topping.
・By placing the udon noodles in ice water, the noodles become firm and chewy.
・In step 2, mix while whisking. It becomes sticky and goes down your throat.
・Adding fish meal makes it even more delicious.
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