Chilled Barley Noodles with Sticky Toppings(Bukkake Nebaneba Mochimugi Men)
The smooth texture of mochi barley noodles pairs perfectly with the stickiness of grated yam. It’s light and easy to eat—perfect for when you don’t have much of an appetite. Feel free to customize with your favorite toppings.
Ingredient
| ≪Ingredient≫ | For 2 servings |
| Mochimugi noodles (barley noodles) | 2 servings |
| Nagaimo (Japanese yam) | 150 g |
| Okra | 4 pods |
| Cherry tomatoes | 2 |
| Quail eggs | 2 |
| Mekabu (seaweed) | 1 pack |
| Mentsuyu (noodle dipping sauce) | As needed |
| Shredded nori, wasabi | As desired |
Instructions
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Bring a large pot of water to a boil, cook the mochi barley noodles, then rinse thoroughly in cold water.
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Peel and grate the yam. Boil the okra with a pinch of salt, then chop. Halve the cherry tomatoes.
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Place the noodles in serving bowls and top with yam, okra, cherry tomatoes, and mekabu.
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Crack a quail egg into the center, sprinkle with shredded nori, and add a dab of wasabi.
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Pour mentsuyu over the top before serving.
