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

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Shizuru Channel

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Ingredients

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

Time required

10minutes

Procedure

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) Mix hikiwari natto 03:37
While 1 is boiling, add the hikiwari natto with the accompanying sauce and mustard and mix.
3) 水分を調整する 05:06
Drain off the water when the pasta is cooked.
4) adjust the taste 05:20
Add butter and salted kelp and mix to adjust the taste.
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.