How to Make Super Quick Homemade Natto and Umeboshi Spaghetti
Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Award-winning Natto and Umeboshi Spaghetti. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Natto and Umeboshi Spaghetti, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Natto and Umeboshi Spaghetti delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Natto and Umeboshi Spaghetti is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we have to prepare a few ingredients. You can have Natto and Umeboshi Spaghetti using 8 ingredients and 5 steps. Here is how you can achieve it.
I won a whole lot of natto in a contest.
The reason for rinsing the natto is to get rid of some of the stickiness and smell, and make it easier to eat.
I break the spaghetti in half before cooking, to make it easier to eat with chopsticks. For 2 servings. Recipe by Tamochan
Ingredients and spices that need to be Get to make Natto and Umeboshi Spaghetti:
- 200 grams Spaghetti
- 2 packs Natto (fermented soy beans)
- 2 ☆ Umeboshi
- 2 tbsp ☆ Mayonnaise
- 2 tbsp ☆ Milk
- 1 tbsp Butter
- 1 Finely chopped green onion
- 1 Shredded nori seaweed
Steps to make Natto and Umeboshi Spaghetti
- Bring plenty of water to a boil in a pot, add salt and start cooking the spaghetti. Follow package instructions for cooking times.
- Put the natto in a sieve and rinse under running water while stirring the beans, to take off the stickiness. Leave in the sieve to let the water drain off.
- Take the pits out of the umeboshi and chop up into a paste. Mix the ☆ ingredients together to make the ume sauce.
- When the spaghett is cooked drain well and return to the warm cooking pot. Mix in the butter and the sauce that came with the natto packets. Taste, and add some salt and pepper if needed.
- Put the spaghetti on serving plates, add the natto, chopped green onion and nori seaweed. Pour the ume sauce over all. Mix well while eating.
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