Ume Natto Noodle
- Combine chopped ume and 2 thin sliced shiso leaves together.
- Cook frozen udon in boiling water. (Follow package instruction) Immediately place in ice water. Drain.
- Place natto, 1 shiso leaf, ume and shiso mix on top.
- Sprinkle sesame and pour over mentsuyu sauce. Serve cold.
*Frozen udon has become really good. Find at the frozen section of Asian markets. Alternatively use any kind of udon. Dried soba and somen are also recommended.
**For home-made mentsuyu sauce, mix with same amount of water to make 1/2 cup. For pre-made sauce, follow the instruction on package.