Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, okra and natto soba with grated daikon (served cold). One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

I can see this served as appetizer or an entree. For baking/ kueh making: I highly encourage to weigh ingredients with a digital kitchen scale instead of using measuring cups as they are not very accurate especially when it comes to. Served with homemade soba-tsuyu dipping sauce.

Okra and Natto Soba with Grated Daikon (served cold) is one of the most popular of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. Okra and Natto Soba with Grated Daikon (served cold) is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have okra and natto soba with grated daikon (served cold) using 9 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Okra and Natto Soba with Grated Daikon (served cold):

1. Take 2 bundles Soba noodles (read the instructions of noodles and prepare for 2)
2. Take 3 Okra
3. Make ready 2 inches Daikon (peeled and grated)
4. Get 2 skinny Green Onions
5. Get 1 to 2 packages Natto
6. Prepare Soba sauce
7. Take Dried mini shrimp (recommended but not required)
8. Take Shredded Nori (recommended but not required)
9. Make ready Shichimi or Yuzu-Kosho pepper (red pepper)

Daikon oroshi (grated Japanese daikon radish). We are making Mizore Nabe, a hot pot served with grated daikon radish. The grated daikon goes great with the fried fish and rice cake. Natto, okra, tororo, seaweed and raw egg served over rice.

Instructions to make Okra and Natto Soba with Grated Daikon (served cold):

1. Bring water to boil and boil noodles as per the instructions of the noodle package.
2. Thinly slice okra. Chop green onions. Peel and grate daikon.
3. Mix Natto in a small bowl by itself until it's gooey. This process makes its nutrients active.
4. When noodles are cooked, drain and chill in ice-cold water. Drain well. Place noodles in a serving bowl.
5. Put grated daikon and sliced okra on noodles, put natto, green onions and nori on top. Pour soba sauce (you can buy one at a Japanese market) and serve with Shichimi or Yuzu-kosho pepper. Mix well before eating.
6. Optional: Adding a fresh raw egg is also good and recommended.

Raw egg (some prefer yolk only). One of my favorite ways to eat natto is with soba (buckwheat noodles). This recipe is very easy to make. Shrimp kakiage and grated daikon radish cold bukkake udon at the Haruhi_Honten of Donkyu in Kiyosu city, Aichi prefecture. Rice cake vacon, Natto, and Grated daikon radish udon noodles.

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