The combination of Natto and Kimchi works well, and if they are on udon, nothing can beat! I also recommend to add some chopped fresh vegetables like radishes or cucumbers. This time I added sliced red radishes and the chopped radish leaves.
Udon for 2 (You can make your own fresh Udon, or use frozen or dried Udon from a store)
Soba/Udon sauce * you can buy it from a Japanese section of a supermarket store. Sometimes it is concentrated and to add water so check the instruction on the bottle.
4 small red radishes, thinly sliced
radish leaves, chopped
Kimchi
2 packs of Natto
Ground sesame (Optional)
1. Sprinkle salt to chopped radish leaves, and leave it for 5-10 mins. Squeeze to remove the water.
2. Cook Udon in boiled water as instructed. Meanwhile, prepare a large bowl and put many ice cubes.
3. Once Udon is cooked, drain the water through a colander,and put it under the running cold water. Once the Udon becomes less hot, move the colander over the bowl with ice cubes to make it cold. Drain the water and put Udon on a bowl or plate for each.
4. Put Natto, sliced radish, salted radish leaves and kimchi on the Udon.
5. Pour the Udon sauce and serve.