Presented by culinary researcher Ryuji, this 'Natto Salt Pasta' goes beyond supreme. Easy to make in one pan, it's an exquisite dish with a deep dashi and garlic aroma that will tantalize your appetite. Natto and pasta become one, making it undeniably addictive. This dangerously delicious recipe is highly recommended for those who want to enjoy authentic flavors with ease.
Ingredients
Main Ingredients (1 Serving)
- Long green onion 40g
- Natto 1 pack
- Garlic 10g
- 1.4mm pasta 100g
- Egg yolk 1
Seasonings
- Olive oil 1 tbsp
- [A] Water 320cc
- [A] Sake 1 tbsp
- [A] Bonito powder 2g
- [A] MSG(Ajinomoto) (MSG) 4 shakes
- [A] Salt 1/3 tsp
- Natto sauce packet
- Black pepper to taste
Steps
- Mince 10g garlic.
- Finely chop 40g long green onion.
- Pound 1 pack natto on a cutting board to make it finely crushed. 【Chef's Tip!】 Pounding it finely improves its ability to cling to the pasta.
- Add the chopped long green onion to the pounded natto pack, then add the natto sauce packet and black pepper to taste, and mix well.
- Add 1 tbsp olive oil and the minced garlic to a frying pan and sauté over medium heat.
- Once the edges of the garlic turn golden, add 320cc water, 1 tbsp sake, 2g bonito powder, 4 shakes MSG(Ajinomoto) (MSG), and 1/3 tsp salt, then bring to a boil. 【Chef's Tip!】 The bonito powder and MSG(Ajinomoto) deepen the umami of the dashi.
- Add 100g of 1.4mm pasta, spreading it out, to the boiling sauce and simmer over medium heat for about 5 minutes until the liquid reduces.
- Plate the reduced pasta.
- Create a slight hollow in the center of the plated pasta and top with the mixed natto and long green onion.
- Top the natto with 1 egg yolk and it's done.
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