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パスタ（納豆塩パスタ）｜料理研究家リュウジのバズレシピさんのレシピ書き起こし

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Cooking expert Ryuji's buzz recipe

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Ingredients

Japanese leek : 40g
納豆 : 1パック
黒胡椒 : 適量
オリーブオイル : 大さじ1
にんにく : 10g
(A)水 : 320cc
(A)酒 : 大さじ1
(A)鰹粉 : 2g
(A)うま味調味料 : 4振り
(A)塩 : 小さじ1/3
パスタ : 100g
卵黄 : 1個

Time required

15minutes

Procedure

1) make preparations 02:48
Finely chop the garlic.
Finely chop the green onions.
Finely pound the natto with a knife and return it to the natto pack.
Add the green onion, the sauce that comes with the natto (not included in the ingredients), mustard (not included in the ingredients), and black pepper to the natto pack and mix.
2) boil the pasta 05:13
Heat olive oil in a frying pan, add garlic and fry.
Add (A) and bring to a boil.
Add pasta and cook over medium heat for 5 minutes.
3) Serve 12:45
Arrange 2 on a plate.
1. Add the egg yolk and finish.

Point

・Recipe for natto salt pasta that can be made with just one frying pan.
・Natto does not need to be pounded finely.
-Uses 1.4mm pasta.
・Simmer until the pasta water is reduced.
・By pounding the natto finely, it becomes easier to tangle with the pasta.
・It is also delicious when eaten with yuzu pepper as a finishing touch.