Chilled natto udon with fresh wasabi

2 comments

1. 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.

2. This reminds me, need to get to the market for more natto. I don’t get why many people don’t like it.