Steps

1. Slice 2 shiitake mushrooms (approx. 50g), thinly slice the stems as well.
   🕒 16:01
2. Prepare 1 pack of natto and mix with its sauce and mustard.
   🕒 17:00
3. Heat 1 tbsp olive oil in a frying pan over medium heat and sauté 50g shiitake mushrooms.
   🕒 17:55
4. Once the shiitake mushrooms become translucent, add 340cc water.
   🕒 18:58
5. Once boiling, add 100g pasta (1.4mm) and 1 Pasta Cube Spicy Peperoncino and cook according to package directions (approx. 5 minutes).
   🕒 19:34
6. Once the water has evaporated and the pasta is al dente, just before turning off the heat, mix in 1 tbsp olive oil. 【Tip!】 The aroma of heated olive oil and unheated olive oil are completely different, so adding it at the end enhances the flavor.
   🕒 21:46
7. Plate the pasta, top with the mixed 1 pack of natto, and sprinkle with green onions to taste.
   🕒 22:33
8. Beat 1 egg.
   🕒 26:44
9. Add 1/2 can of tuna (with oil) to a frying pan and heat over medium heat.
   🕒 23:25
10. Immediately add 340cc water after turning on the heat. 【Tip!】 When using thin noodles (1.4mm), reducing the water by about 50cc prevents the flavor from becoming diluted and shortens the cooking time. (Changed from the usual 390cc to 340cc)
    🕒 23:56
11. Once boiling, add 100g pasta (1.4mm) and 1 Pasta Cube Fragrant Japanese-style Soy Sauce and cook according to package directions (approx. 5-6 minutes).
    🕒 26:13
12. Once the pasta is al dente, turn off the heat completely, quickly add the beaten 1 egg all at once, and mix rapidly. 【Tip!】 To prevent the egg from becoming dry, add it after turning off the heat and mix well so that the moisture thoroughly coats the noodles.
    🕒 29:07
13. Finally, add 8g butter and mix until melted.
    🕒 30:24
14. Plate and sprinkle with Shichimi Togarashi to taste or shredded nori to taste, if desired.
    🕒 30:57