Kikonohito Time required : 10minutes
- water : 320cc
- (A)醤油 : 小さじ2
- (A)味の素 : 4振り
- (A)塩 : 1つまみ
- パスタ(1.4mm) : 100g
- バター : 10g
- 納豆 : 1パック
- 小ネギ : 適量
- 刻み海苔 : 適量
Boil the pasta
Put water in a pot and boil.
Add (A) and set to medium heat.
Twist and push the pasta.
Boil for 5 minutes to make it free of broth.
Prepare for natto
Mix the sauce and mustard that came with the natto.
Place 2 on a plate and sprinkle with natto.
Sprinkle chopped green onions and chopped seaweed.
・ A recipe for natto pasta that can be made with one frying pan.
・ Use the attached sauce and mustard for natto.
・ Although small natto is used, the natto is more entwined with pasta and is deliciously finished.
・ Use a small pot with a diameter of 20 cm.
・ Reduce the amount of water when making more than twice the amount in step 1.
・ After boiling the pasta for 5 minutes in step 1, adjust it by setting it to high heat or adding water so that the broth is just right.
・ If you like, add black pepper for a more delicious finish.
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