Combo Recipe: Ultimate Chilled Natto Tsukemen and Pan-Seared Broccoli
ID: d4d127bc...
This ultimate chilled dipping noodle dish features a soup that clings perfectly to the noodles thanks to a fluffy, meringue-like mixture of whipped egg whites and natto. It is paired with a delicious side dish of pan-seared frozen broccoli seasoned with savory dried sardine dashi.
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🍳 Cooking Flow
Mix the seasonings and cold water to create the dipping sauce and chill in the refrigerator. → Whisk the natto with its included sauce, mustard, and egg white until it reaches a meringue-like consistency. → Stir-fry frozen broccoli with olive oil, dried sardine dashi, soy sauce, and black pepper until charred and fragrant, then set aside. → Boil the noodles, rinse in cold water, drain thoroughly, and plate. → Pour the natto meringue into the dipping sauce, top with the egg yolk, and serve with noodles, green onions, and broccoli.
Cooking Steps
Brief Cooking Order
Mix the seasonings and cold water to create the dipping sauce and chill in the refrigerator. → Whisk the natto with its included sauce, mustard, and egg white until it reaches a meringue-like consistency. → Stir-fry frozen broccoli with olive oil, dried sardine dashi, soy sauce, and black pepper until charred and fragrant, then set aside. → Boil the noodles, rinse in cold water, drain thoroughly, and plate. → Pour the natto meringue into the dipping sauce, top with the egg yolk, and serve with noodles, green onions, and broccoli.
Introduction
This ultimate chilled dipping noodle dish features a soup that clings perfectly to the noodles thanks to a fluffy, meringue-like mixture of whipped egg whites and natto. It is paired with a delicious side dish of pan-seared frozen broccoli seasoned with savory dried sardine dashi.
Step 1
【Chilled Natto Tsukemen】In a bowl, combine cold water (150cc), chicken bouillon powder (2/3 tsp), dried sardine dashi (2/3 tsp), soy sauce (2 1/2 tsp), table pepper (3 shakes), and garlic powder (4 shakes). Mix well until dissolved, add the rice bran oil (1 tbsp), and keep in the refrigerator until chilled.
Step 2
【Chilled Natto Tsukemen】In a mixing bowl, combine the natto with the included sauce and mustard. Add only the egg white and whisk vigorously. Use the stickiness of the natto to help whip the mixture into a white, frothy, meringue-like consistency. Set the egg yolk aside for later.
Step 3
【Pan-Seared Broccoli】Place frozen broccoli (200g) into a frying pan while still frozen. Drizzle with olive oil and stir-fry over medium heat. Once the broccoli begins to char, add the dried sardine dashi (1/2 tsp), soy sauce (to taste), and black pepper (to taste). Continue to stir-fry until the moisture has evaporated, then plate.
Step 4
【Chilled Natto Tsukemen】Boil the ramen noodles in boiling water for approximately 3 minutes and 30 seconds. Drain into a colander, rinse under cold running water, and then chill thoroughly in ice water. Squeeze out excess water firmly by hand, plate, and garnish with green onions.
Step 5
【Chilled Natto Tsukemen】Pour the whipped natto meringue into the chilled dipping sauce. Top with the reserved egg yolk to finish. Feel free to add chili oil halfway through to enjoy a variation in flavor.
Ingredients List
Important Notes
💡 Making the dipping sauce in advance and keeping it ice-cold in the refrigerator is the key to a delicious finish.
💡 When mixing the natto and egg whites, use multiple chopsticks or a whisk to achieve a fluffy foam quickly. You must whip the egg whites thoroughly to get a proper meringue texture.
⚠️ Since the noodles are chilled in cold water, it is recommended to boil them slightly longer than the package instructions. Also, be sure to squeeze the water out thoroughly by hand after rinsing so the dipping sauce doesn't become diluted.
✨ Stir-frying the frozen broccoli directly from frozen allows excess moisture to evaporate, resulting in a tender, flavorful, and charred texture.
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