ブルスケッタ（鶏レバーのブルスケッタ）｜小倉知巳のイタリアンプロ養成講座さんのレシピ書き起こし
小倉知巳のイタリアンプロ養成講座 Time required : 50minutes
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Natto Spaghetti ｜ Kichikichi Omurice motokichi's recipe transcription
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Ingredients
- Pasta (1.4mm) : 3 servings
- Natto (including the included sauce and mustard) : 3 pack
- egg yolk : 3 pieces
- Egg white : 3 pieces
- butter : 30g
- Granule soup stock : Appropriate amount
- soy sauce : Appropriate amount
Time required
30minutes
Procedure
-
1)
Get ready
00:16
Start boiling the pasta as indicated on the bag.
Separate the eggs into yolk and white.
Put natto in a bowl. -
2)
Make the sauce
00:50
Heat the frying pan, add butter to melt, and turn off the heat.
Add the sauce, mustard, and granule soup stock to the bowl containing natto, and mix the whole.
Heat the frying pan again, pour it into the frying pan and fry.
Add egg yolk, reduce heat to low, cover and steam for about 1 minute.
Remove the yolks, turn off the heat, add the beaten egg whites and mix. -
3)
Mix pasta and sauce
05:34
Put the drained pasta in 2 and quickly mix it all over.
Add soy sauce, heat and fry the whole quickly. -
4)
Serve
06:50
Place on a plate, make a dent in the center, and place the yolks you have taken out.
Point
・ By frying natto, the taste will increase.
・ Adjust the amount of soup stock and soy sauce to your liking.
・ It is recommended to start making the sauce about 4 minutes before the pasta is boiled.
・ Be careful not to crush the yolk.
・ You can also enjoy it by sprinkling small pieces of green onions or chopped seaweed on the finish.
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