Steps

1. Boil 1.5L of water in a pot.
   🕒 01:02
2. Add 1 tbsp of salt to the boiling water.
   🕒 01:11
3. Cook 160g of Spaghettini according to package directions.
   🕒 01:30
4. Finely chop 2-3 stalks of green onions.
   🕒 01:46
5. Add the included sauce and mustard from 2 packs of natto, along with 1 small pack of bonito flakes, and mix well. (Key Tip!) Using all the included sauce and mustard enhances the umami.
   🕒 01:58
6. Once the pasta is cooked to your desired doneness, drain it in a colander. Reserve some of the pasta water.
   🕒 02:54
7. Transfer the drained pasta to a bowl and drizzle with 4 tbsp or more of olive oil, then toss to coat.
   🕒 03:19
8. Using some of the reserved pasta water, gently crack 1 egg into the water. Shape the white to create a poached egg.
   🕒 03:59
9. Similarly, poach another egg. Once done, carefully remove from water and drain any excess.
   🕒 04:19
10. Tear 1 full sheet of nori seaweed into pieces and scatter it over the pasta in the bowl.
    🕒 04:50
11. Place the mixed natto on top of the nori, creating a slight well in the center.
    🕒 05:32
12. Gently place the poached egg into the well.
    🕒 05:46
13. Generously sprinkle the finely chopped green onions over everything. (Key Tip!) Using plenty of green onions adds great flavor and is highly recommended.
    🕒 05:55
14. Finish by drizzling 2 tbsp of soy sauce over the dish. Optionally, add a little more olive oil. (Key Tip!) The combination of olive oil and soy sauce is fantastic.
    🕒 06:05
15. Serve with the natto's included mustard for a complete dish.
    🕒 06:24