Natto (??) 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...

Natto (??) 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!

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Natto Pasta

Spaghetti with Natto, poached egg, and toppings.

Course Lunch, Main Course

Cuisine Japanese

Keyword natto, pasta, spaghetti

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Servings 2

Ingredients

2 packages Natto2 tsp soy sauce2 tsp olive oil1/2 tbsp salt7 oz spaghetti1 tbsp vinegar2 eggs1 tbsp butter1 green onion finely chopped4 shiso leaves thinly cut2 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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