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Natto pasta | Transcription of Shizuru Channel's recipe by Shusaku Toba

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動画数
88本

材料

  • パスタ(1.4mm) : 100g
  • (A) Water : 340g
  • (A) salt : ふたつまみ
  • (A) Mentsuyu (three times concentrated) : 20g
  • しめじ : 60g
  • バター : 5g
  • 塩昆布 : 適量
  • Hikiwari natto : 1パック
  • 卵黄 : 1個
  • 小口ねぎ : 適量
  • extra virgin olive oil : 適量

所要時間

10分

手順

  1. 1) パスタとしめじを茹でる 01:27

    Put (A) in a frying pan and heat.
    Crack the shimeji mushrooms by hand.
    When (A) boils, add the pasta while holding it down.
    Add shimeji mushrooms and boil for 5 minutes.

  2. 2) Mix hikiwari natto 03:37

    While 1 is boiling, add the hikiwari natto with the accompanying sauce and mustard and mix.

  3. 3) 水分を調整する 05:06

    Drain off the water when the pasta is cooked.

  4. 4) adjust the taste 05:20

    Add butter and salted kelp and mix to adjust the taste.

  5. 5) 盛り付ける 05:44

    Place 4 on a plate and place 2 on top.
    Put the egg yolk on top and scatter small green onions.
    Finish with a drizzle of extra virgin olive oil.

Point

・A simple recipe that can be made with just one frying pan.
・By adding mentsuyu to the pasta when boiling it, the pasta will have more flavor.
・You can use any kind of mushrooms you like.
・Frying the mushrooms makes it even more delicious.
・Adjust the boiling time of the pasta while checking the heat.
・Adjust the taste with salted kelp and soy sauce.
・Even if the seasoning is a little strong, it can be balanced by mixing with the egg yolk.
・Recommended dish for natto lovers.
・If you like a strong flavor, add mentsuyu at the end.
・You can eat grain natto more deliciously than hikiwari natto.

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