Natto Spaghetti

Name: Natto Spaghetti
Total time: 1200 s
Yield: 2 servings
Cuisine: American
Ingredients: 200 g spaghetti; 1/2 onion; 50 g - 100 g raw shiitake mushroom (any mushrooms are okay); 2 portion cups natto; 3 tsp olive oil; 1 tsp chicken consommé powder; 3 tbsp soy sauce; 1 tbsp white wine; 1 tbsp butter; black pepper n salt for seasoning; fresh parsley (I used Mizuna, Japanese vegetable instead.)

Mogco Tokyo @harakiricafe

Tokyo, Japan

For everyone who likes and doesn't like natto. Frying with olive oil makes natto milder. You can use any long pasta.
#natto #pasta #healthy

Mogco Tokyo @harakiricafe

Tokyo, Japan

For everyone who likes and doesn't like natto. Frying with olive oil makes natto milder. You can use any long pasta.
#natto #pasta #healthy

Saved

Ingredients

20 mins

2 servings

200 gspaghetti
1/2onion
50 g- 100 g raw shiitake mushroom (any mushrooms are okay)
2 portioncups natto
3 tspolive oil
1 tspchicken consommé powder
3 tbspsoy sauce
1 tbspwhite wine
1 tbspbutter
black pepper n salt for seasoning
fresh parsley (I used Mizuna, Japanese vegetable instead.)

Saved

Steps

20 mins

1

Start cooking spaghetti
2

Slice the onion. Remove hard tips of mushrooms and slice them.
3

Stir some natto and then add soy sauce and mixed them up together.
4

Heat the oil in a frying pan over medium heat. Put the onion and mushrooms, then fry them until the onion becomes translucent. Then add natto, white wine, and chicken consommé powder. Keep frying for another few minutes.
5

When the spaghetti is ready, put it into the frying pan, and mix them with butter. Add black pepper and salt.
6

Serve with parsley.
7

Natto and cheese are good friends. Add some parmesan cheese if you like.