Natto Pasta.

Name: Natto Pasta.
Yield: 568 g
Ingredients: Brewed Soy Sauce 501 8 g; Soy Sauce Egg Sauce 4 g; Premium Dried Pollack Seaweed Flakes 5 g; Chives (Fresh) 10 g; Butter 10 g; Salt 1 g; Water (Mineral Water) 400 ml; Natto 50 g; Felicetti Organic Spaghettini 80 g

Difficulty EASY 507 kcal

#Natto Pasta #Japanese Style Pasta #Easy Recipe #High Protein Diet #Japanese Home Cooking #Spaghetti #Low Calorie #Healthy Food #Unique Pasta #Late Night Snack Recommendation

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Ingredients

Main ingredients

Brewed Soy Sauce 501 8 g
Soy Sauce Egg Sauce 4 g
Premium Dried Pollack Seaweed Flakes 5 g
Chives (Fresh) 10 g
Butter 10 g
Salt 1 g
Water (Mineral Water) 400 ml
Natto 50 g
Felicetti Organic Spaghettini 80 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 66.77 g 52%

Protein 20.57 g 16%

Fat 18 g 32%

Serving size 568g

Cooking steps

1

Boil spaghetti noodles in boiling water.
2

Mix natto with soy sauce and wasabi well.
3

Thinly slice garlic and sauté in olive oil.
4

Add the cooked noodles to the pan and stir-fry with garlic and olive oil.
5

Place the natto on top of the noodles and mix well.
6

Finish by sprinkling green onions, seaweed flakes, and sesame seeds on top.

Natto Pasta.

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