Natto Pasta - Yuko's Kitchen - Japanese Cooking 101

Name: Natto Pasta - Yuko's Kitchen - Japanese Cooking 101
Total time: 20 min
Ingredients: 2 packets Natto; 2 tsp Soy sauce; 2 tsp Olive oil; ½ tbsp Salt; 7 oz Spaghetti; 1 tbsp Vinegar; 2 Egg; 1 tbsp Butter; 1 Scallion; 4 Perilla leaf; 2 tbsp Nori seaweed, shredded

By Japanese Cooking 101 · 20 min

Ingredients

Natto2 packets
Soy sauce2 tsp
Olive oil2 tsp
Salt½ tbsp
Spaghetti7 oz
Vinegar1 tbsp
Egg2
Butter1 tbsp
Scallion1
Perilla leaf4
Nori seaweed · shredded2 tbsp

Instructions

Mix the natto, soy sauce and olive oil well until thick and sticky. Set aside.
Bring 1.5 litres of salted water to a boil and cook the spaghetti according to the package, about 8-10 minutes.
Drain the pasta and toss it with the butter.
In a small pot, bring water with vinegar to a simmer. Carefully drop in the eggs one at a time and simmer for 3 minutes, then remove them from the water.
Serve the spaghetti in a bowl and top with the natto, chopped green onion, shiso leaves, shredded nori and the poached egg.

Summarized from Japanese Cooking 101's video. Watch it for the details.

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