Simple Way to Prepare Ultimate The Gun Family's Natto Spaghetti
Hello everybody, it is Drew, welcome to our recipe site. Today, I'm gonna show you how to make a distinctive dish, Step-by-Step Guide to Prepare Any-night-of-the-week The Gun Family's Natto Spaghetti. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from The Gun Family's Natto 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 The Gun Family's Natto 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 The Gun Family's Natto Spaghetti is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must prepare a few ingredients. You can cook The Gun Family's Natto Spaghetti using 6 ingredients and 8 steps. Here is how you can achieve it.
I love natto and pasta, so I wanted to eat them together. My children love this too.
If you mix the egg yolk and natto together well so that it's foamy, it will be almost like a carbonara. Since you'll be combining it with pasta, mix the egg yolk and natto in a large bowl. For 2 servings. Recipe by gundogs
Ingredients and spices that need to be Prepare to make The Gun Family's Natto Spaghetti:
- 1 as much (to taste) Pasta (I recommend thin pasta)
- 1 pack Natto (fermented soy beans)
- 2 Raw egg yolks
- 1 Shio-kombu
- 10 grams Butter
- 1 dash Shiro-dashi or usukuchi soy sauce
Instructions to make The Gun Family's Natto Spaghetti
- Make all the ingredients ready.
- Cook the pasta in plenty of boiling salted water. Cut the butter up into small pieces.
- Put the natto in a bowl, add the egg yolks and the sauce that came with the natto, and mix well. Add some shiro-dashi or light soy sauce if you have some.
- Take out some of the pasta cooking water - the same volume as the egg yolks - and add to the bowl. It's about 2 tablespoons plus. Mix well.
- I used a large ceramic soup spoon for this task (so you really don't have to worry about being super-precise). Be sure to mix well between each addition of cooking water, since if you don't, the eggs will start to curdle.
- Add a generous amount of shio-kombu. This will really decide the flavor of the dish. If you are adding chopped green onion, put it in at this stage.
- Cook the pasta for 1 minute less than specified on the packet and drain. Immediately put it in the bowl with the other ingredients! Add the butter, and toss well using tongs, so the butter melts.
- Mound on serving plates. Sprinkle on top with shredded nori seaweed if desired.
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