Introducing "Desperate Salted Natto Pasta," a no-cook, microwave-easy recipe perfect for rice shortages. This inexpensive and simple dish helps you beat rising prices. We'll also show you a delicious side made with leftover natto and bean sprouts. It's an ultimate lazy recipe that's surprisingly delicious despite its ease!
Ingredients
Main Ingredients (1 serving)
- Pasta (1.4mm-1.5mm) 100g
- Natto 1 pack
- Butter 10g
- Shredded nori to taste
- Bean sprouts 200g
Seasonings
- [A] Salt 1/3 tsp
- [A] MSG(Ajinomoto) (MSG) 6 shakes
- [B] Garlic powder 7 shakes
- [B] Black pepper to taste
- [C] Ajishio (seasoned salt) 5 shakes
- [C] Sesame oil 2 tsp
- Majisco to taste
Steps
- Make several holes in the bag of 200g bean sprouts. 【Tip!】 Making holes in the bean sprout bag and storing it in the refrigerator will keep it fresh longer.
- Heat the holed bag of 200g bean sprouts in a 600W microwave for 2 and a half minutes.
- Squeeze out the water from the heated bean sprouts, still in the bag.
- Put 1 pack of natto into a bowl and mix well. 【Tip!】 Mixing natto before adding the sauce makes the beans less sticky and more delicious.
- Put the squeezed bean sprouts and mixed natto into a bowl, add Ajishio 5 shakes, sesame oil 2 tsp, and black pepper to taste, then mix everything together. 【Tip!】 Adjust the amount of Ajishio to your preferred saltiness.
- Place 100g of 1.4mm-1.5mm pasta in a heatproof container, add 280cc water, salt 1/3 tsp, and MSG(Ajinomoto) (MSG) 6 shakes.
- Heat the pasta in the heatproof container in a 600W microwave for 10 minutes.
- To the cooked pasta, add garlic powder 7 shakes and black pepper to taste, then mix.
- Place the previously mixed 1 pack of natto and 10g butter on the pasta, then mix everything together.
- Finally, garnish with shredded nori to taste.
- For a change in flavor, add Majisco to taste as desired.
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