I used seasonal 'new harvest sweet onions" this time. Slice the onion thinly, massage with a little salt, and put in a bowl of water.
Mix the natto well.
Cook the somen or udon noodles, drain and rinse well in cold running water, then drain well
Put the noodles on a serving plate, top with the natto, well drained onion slices, sesame seeds and bonito flakes, and add lots of black pepper.
Drizzle on the mentsuyu sauce (or all-purpose sauce), mix well and enjoy! It's also delicious with a drizzle of sesame oil.
This is a variation with cucumber.
Story Behind this Recipe
Pepper and natto go surprisingly well together, so I tried adding the combination on somen noodles.
Add whatever garnishes you like, such as shiso leaves, myoga ginger or green onion. You can mix everything together and add it on top of the somen noodles. A lot of people have reported in with variations with lots of vegetables added!