Natto (納豆) is a traditional Japanese food that is made from fermented soy beans. It is packed with nutrients such as vitamins, proteins, and minerals. While there are so many health benefits, Natto is probably among the least favored Japanese foods by non-Japanese people. The texture is slimy, and there is a distinct smell that you may not used to. However, with the right seasonings and flavorful toppings, it becomes so much easier to eat even if you are not familiar with the flavor.
Natto Pasta is a simple dish that is made with spaghetti and Natto. Sticky and slimy texture of the Natto seasoned with soy sauce and olive oil becomes like a thick sauce. Poached egg adds the creaminess, and flavorful toppings such as chopped green onions, shiso leaves, and nori seaweed adds the freshness and texture to the dish. If you can find a package of Natto at a Japanese market in your area, don’t hesitate to get it and try this Natto pasta!
Natto Pasta
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Ingredients
- 2 packages Natto
- 2 tsp soy sauce
- 2 tsp olive oil
- 1/2 tbsp salt
- 7 oz spaghetti
- 1 tbsp vinegar
- 2 eggs
- 1 tbsp butter
- 1 green onion finely chopped
- 4 shiso leaves thinly cut
- 2 tbsp shredded nori seaweed
Instructions
- Mix natto, soy sauce, and olive oil well until thick and sticky. Set aside.
- Boil 1.5 litter of water with salt, and cook spaghetti according to the package, about 8-10 minutes. Drain water and mix the pasta with butter.
- In a separate small pot, boil water with vinegar, and carefully drop eggs one at a time. Simmer for 3 minutes and remove from the water.
- Serve spaghetti in a bowl, top with the prepared natto, chopped green onions, shiso leaves, shredded nori seaweed, and poached egg.
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