Japanese Cooking and Sake Live vol.4

Products used in "Japanese Cooking and Sake Live vol.4" 


Natto Spagetti

 Serves 1

80g                   Dry spagetti

10g                   Freeze dry natto
2 teaspoon         soy sauce 
2 teaspoon         Mirin    

40g                   Japanese pickled dikon radish, finely chopped

1 teaspoon         Sesame seeds

1 tablespoon       Sesame oil

1                      Spring onion, finely sliced

5-6 pieces           Sun brushed tomato

1 sheet               Sushi nori dry seaweed, hand-crashed small pieces by hands

½ teaspoon        Shichimi pepper

  1. Cook spaghetti according to the manufacturer’s instruction. Drain the water in a sieve, put the spaghetti straight back to the saucepan or frying pan.
  2. Add mirin, soy sauce, sesame oil and freeze dry natto to (1), mix together over a medium heat for a brief blast up to 30 seconds. Turn off the heat and add pickled daikon radish and sun brushed tomatoes. Mix together.

Transfer the spaghetti to a pasta plate. Garnish the dish with finely sliced spring onions, white sesame seeds, shichimi peppers and sprinkle a handful of hand-crushed sushi nori dry seaweed.