Steps

1. Trim the stems from 1 bunch of Shiso leaves, roll them up tightly, and thinly slice.
   🕒 00:14
2. Peel off the natto lids from 2 packs of Natto and place them on a cutting board.
   🕒 00:34
3. Finely chop the Natto with a knife. (Key Tip!) Use the weight of the knife and move your wrist without force to avoid fatigue. (Key Tip!) If chopping the natto is too much trouble, use pre-minced natto.
   🕒 01:02
4. In a bowl, combine 2 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, 1/2 tsp MSG (Umami Seasoning), and 1 tsp Hondashi (Soup Stock). Mix well.
   🕒 01:15
5. Place 20g Butter at room temperature for later use.
   🕒 01:42
6. Add enough Salt to the boiling water to make it taste slightly salty if you were to drink it as soup.
   🕒 01:46
7. Add 200g Pasta to the boiling water and cook for 1 minute less than the package instructions. (Key Tip!) Keep the water boiling and don't stir the pasta too much for a smoother texture.
   🕒 01:55
8. Add 2 tbsp of pasta cooking water to the prepared sauce mixture.
   🕒 02:07
9. 3 minutes before the pasta is done, heat 2 tbsp Olive Oil in a frying pan over medium heat.
   🕒 02:17
10. Once the pan is warm, add the Natto and stir-fry until fragrant.
    🕒 02:24
11. Once the natto is fragrant, add the sauce mixture, stir quickly, and turn off the heat once it boils.
    🕒 02:42
12. Once the pasta is cooked, return the frying pan to low-medium heat.
    🕒 02:58
13. Add the Butter and the cooked Pasta to the pan. Melt the butter while tossing to coat the pasta evenly with the sauce. (Key Tip!) If the pasta seems dry and is sizzling loudly, add a little more cooking water.
    🕒 03:05
14. Continue to stir-fry until the sauce is well combined with the pasta.
    🕒 03:23
15. Plate the pasta and garnish with 2 Egg Yolks, Toasted Sesame Seeds, Shredded Seaweed, and the thinly sliced Shiso Leaves.
    🕒 03:31