1 package natto
1 package ika somen
½ cup slivered Tokyo negi or green onion
2 shiso leaves

2, 3 or 4 shiso leaves
2, 3 or 4 quail eggs
Soy sauce

Ika Natto (squid with fermented soybeans)

We only discovered this dish a few years ago. It is a popular item at traditional izakayas (Japanese pubs), and if you order it in Japan, they will look at you in slight surprise.

Slice the shiso and negi into fine slivers. Line individual shallow bowls with one shiso leaf, and top with the natto. Top with one package of ika somen (squid sashimi sliced into thin noodle like pieces), divided into equal portions. Top with shiso and negi, and one quail egg. Place a dab of karashi (hot mustard) on the side of each bowl.

Serve with soy sauce. Each diner will mix the ika natto with soy sauce to taste. This recipe makes 2 large servings, 3 medium or 4 small servings.

You can also use maguro (tuna) instead of ika