1 small pack (yomogi) soba, 1 medium-sized leek (finely sliced into rings), 2 medium-sized carrots (finely sliced into half moons) 2 tbsp (toasted) sesame seed oil, 2 tbsp mirin, 4 tbsp De Hobbit natto ( or lupin natto), 4 tbsp shoyu, 2 tbsp ginger juice (made from fresh grated ginger), pinch of sea salt, chives or spring onion
Marinate the natto in the shoyu and ginger juice. Bring a large pan of water to the boil. Add a dash of oil and cook the soba for 4 minutes. Drain the soba and quickly rinse with cold water. Stir fry the carrots in the sesame oil for approximately 5 minutes, or until al dente. Add the leek and a pinch of salt and stir fry for a further 2 minutes. Mix together the soba, mirin, marinated natto and leftover marinade. Remove from the heat. Serving tip: serve in a pasta bowl and top with chives or spring onion.