■ Soba noodles…200g

■ Radish ... 100g

■ Hikiwari natto…50g

■ Mozuku vinegar…50g

■ Okura ... 2 pieces

■ Egg yolk ... 1 piece

■ Kimchi ... 50g

■ Yam...50g

■ Bonito Soup Stock with Flying Fish…1 bag

■Water…600mL

■ Sugar…1 tbsp

■Mirin…50mL

■Soy sauce…60mL

①Put Bonito Soup Stock with Flying Fish and water in a pot, heat, add sugar to dissolve, add mirin, and finally soy sauce. Bring to a boil, then turn off the heat, remove the dashi bag, and cool in the refrigerator.

② Boil the okra and cut into small pieces. Grate the radish and yam. Roughly chop the vinegar from the mozuku.

③ Boil the soba noodles to your desired firmness, rinse with cold water, and drain.

④ Arrange the soba noodles in a bowl, top with the okura, radish, yam, kimchi, mozuku, and natto.Finally, place the egg yolk in the center and pour over the soba soup from ①.