Udon with Natto and Wasabi Avocado
Natto is a sticky web of fermented soybeans. It’s got a unique smell. As the description suggests, this is a difficult food to introduce to non-Japanese people. Even the people who grew up in Japan either love or hate natto. I happen to love it and particularly since I moved to the US, my love for natto has grown even stronger (probably because I don’t get to eat it very often). Natto is usually served on white rice but a few weekends ago I decided to have natto with udon noodle. Natto and wasabi avocado (mashed avocado mixed with wasabi) were placed on top of udon noodle and served with soy-based sauce that came with natto and green onion. The sauce was probably made from soy sauce, mirin, and dashi (Japanese fish base). This was good, but next time I will add some vegetables such as cucumber or sprouts to give some crunchiness and fresh flavors.
Click here for recipe information.
納豆とわさびアボカドのせうどん
久しぶりに韓国食料品店で納豆を手に入れていたので、これをうどんと一緒にいただきました～。
納豆のほかには、わさびをたっぷり入れてマッシュしたアボカドをたっぷりとのせて。
たれは、納豆についてきたたれをかけて、仕上げに小ねぎを少し散らして出来上がり。
味は悪くなかったのですが、食感的にちとイマイチでしたね～。
次回はきゅうりとか貝割れとかトマトとか、ぱりっとしたフレッシュな野菜を加えたいと思いま～す。
もう一つのブログはコチラ。
