Steps

1. Finely chop 1 myoga.
   🕒 02:16
2. Briefly rinse the chopped myoga under water and drain.
   🕒 02:23
3. Trim the ends off 6 okra and peel the tough outer layer near the stem.
   🕒 02:46
4. Sprinkle a pinch of salt on the okra and rub them together. This is the key! This removes fuzz and dirt, making the color vibrant when boiled.
   🕒 03:16
5. Add the included sauce and mustard packets from 2 packs of natto, along with 1 tsp sesame oil, and mix well. This is the key! Mixing about 400 times creates a fluffy, creamy, mousse-like texture. If you want to preserve the bean's original flavor, don't overmix.
   🕒 04:02
6. Combine 320cc of dashi stock [A], 40cc of soy sauce [A], and 40cc of mirin [A] in a pot and bring to a simmer. This is the key! The recommended ratio for bukkake style is 8 parts dashi, 1 part soy sauce, and 1 part mirin. This ratio can be adapted for cold soba/udon (5:1:1) and simmered dishes (8:1:1).
   🕒 05:52
7. Let the mentsuyu cool and chill it in the refrigerator.
   🕒 07:39
8. Add the salted 6 okra to boiling water and boil for 20-30 seconds while stirring.
   🕒 07:51
9. Plunge the boiled okra into ice water, drain, and chop into small pieces.
   🕒 08:14
10. Remove the bands from 3 bundles of somen noodles.
    🕒 08:29
11. Boil 3 bundles of somen noodles in the same boiling water according to package directions (approximately 1.5 minutes).
    🕒 08:47
12. Drain the boiled somen in a colander and rinse under running water, rubbing gently. This is the key! This removes oil and sliminess from the noodles, giving them a better texture. Avoid putting hot noodles directly into ice water as it will warm up the water; cool them with tap water first.
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13. Once slightly cooled, immerse the somen in ice water to thoroughly chill.
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14. Drain the chilled somen well in a colander.
    🕒 11:32
15. Arrange the somen noodles in a serving bowl.
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16. Pour the chilled mentsuyu over the noodles.
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17. Top with the prepared natto, chopped myoga, chopped okra, grated ginger (to taste), and shredded nori seaweed (to taste). Completed! This is the key! For extra deliciousness, consider adding a raw egg, onsen tamago (soft-boiled egg), or umeboshi (pickled plum) if desired.
    🕒 12:28