Natto udon is a type of udon originating from the Kansai region, and when served without the natto (fermented soybeans), it is known as Sanuki Udon.
This dish is simply served with a soft boiled egg, shredded nori and natto. The key to making a good natto udon is to mix it 100 times by hand.
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The udon were famously fresh and springy, and could have been enjoyed with the runny yolk of the soft boiled egg on its own. The natto however, added a rich and creamy complex flavour full of umami, and when mixed properly, reaches a bubbly froth that is typical of natto. A must try, if that’s your thing.
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💵 RM9.00 / person
💫 4/5
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