Steps

1. Put 1 pack of natto into a bowl.
   🕒 03:16
2. Add the egg white of 1 egg to the natto bowl, and set aside the yolk in its pack.
   🕒 03:22
3. Whisk the natto and egg white well until frothy like meringue.
   🕒 03:42
4. Add 1 pack of natto sauce and 1 pack of karashi (Japanese mustard).
   🕒 04:33
5. Add 7 shakes of garlic powder, 5 shakes of MSG(Ajinomoto) (MSG), and 1/4 tsp salt, then mix. [Chef's Tip!] The sticky component of natto reacts with the egg white to form a meringue-like consistency, creating a rich carbonara sauce.
   🕒 05:10
6. Chill the prepared natto-egg sauce in the refrigerator.
   🕒 06:24
7. Boil somen noodles in a pot. Cook 100g of somen noodles in boiling water for 45 seconds.
   🕒 07:45
8. Chill the cooked somen noodles in ice water and let them soak for 1 minute to absorb water.
   🕒 08:05
9. Transfer the somen noodles to a colander and drain thoroughly.
   🕒 08:22
10. Add the somen noodles to the chilled natto-egg sauce and mix well to coat.
    🕒 09:13
11. Serve on a plate, placing the reserved 1 egg yolk in the center.
    🕒 10:03
12. Sprinkle with Parmesan cheese to taste and black pepper to taste, then drizzle with olive oil to taste.
    🕒 10:14