スパゲッティー（鶏ささみのスパゲッティー）｜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 : 10minutes
Natto Pasta｜Dare Uma [Cooking Researcher]'s Recipe Transcript
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Ingredients
- pasta : 100g
- しめじ : 40g
- 水 : 250ml
- 塩 : ひとつまみ
- 納豆(付属のタレも加える) : 1パック
- めんつゆ(3倍タイプ) : 大さじ1
- バター : 10g
- 柚子胡椒 : 2cm〜4cm
Time required
10minutes
Procedure
-
1)
Put pasta and seasonings in a heat-resistant container
02:04
Fold the pasta in half and put it in a heat-resistant container.
Add salt, water and shimeji mushrooms. -
2)
Heat in the microwave
03:07
Heat in a microwave oven at 600w for the specified time + 3 minutes written on the pasta bag.
-
3)
Finish
04:24
Add natto, mentsuyu, butter, and yuzu pepper to 2 and mix to complete.
Point
・ When you warm the shimeji mushrooms in the microwave, you will get a unique texture and aroma.
・ Butter may be salted or unsalted.
-As a finishing topping, you may add black pepper, chopped green onions, and chopped seaweed as you like.
・ One pinch is the amount to be picked with the thumb, index finger, and middle finger. Amount of about 1g.
・ After boiling the pasta, add mentsuyu and butter for a delicious finish.
・ Since yuzu pepper is added, if there is a mustard attached to natto, it is not necessary to add the mustard.
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