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15minutes
Put the natto, the included sauce and (A) into a bowl.
Finely chop the shibazuke and add to the bowl.
Crack the eggs into a bowl.
Pour water into a pot and heat it.
Once it boils, add the pasta and bring to a boil.
One minute before the specified boiling time, remove to a colander and drain the hot water.
Place 2 and (B) on a plate and mix.
Mix 1 well with a whisk for 1 to 2 minutes, then pour over the pasta.
Squeeze the lemon and add the lemon juice.
Complete with EXV olive oil.
・You can use takuan or fukujinzuke instead of shibazuke.
・We use 2x concentrated mentsuyu.
・Use small-sized natto so that it sticks to the pasta.
・If you gently take the natto film out of the pack, cover it with a lid, and pull it out, the film will come off easily.
・When eating, it is best to mix well before eating.
・When you boil the pasta, make the natto sauce in step 1 to make it more efficient.
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