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2 comments
The sauce is a dashi/soy sauce/mirin base with some miso, yuzu juice and couple of packages of natto stirred through. Scallions on top and some fresh grated wasabi from Tasmania. This is one I made a while back but I eat this frequently in Summer (which it currently is here in Australia). I’ll probably make some later today.
This reminds me, need to get to the market for more natto. I don’t get why many people don’t like it.