Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, natto and umeboshi spaghetti. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Great recipe for Natto and Umeboshi Spaghetti. 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.

Natto and Umeboshi Spaghetti is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Natto and Umeboshi Spaghetti is something that I have loved my whole life. They are nice and they look fantastic.

To get started with this 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.

The ingredients needed to make Natto and Umeboshi Spaghetti:

1. Get 200 grams Spaghetti
2. Prepare 2 packs Natto (fermented soy beans)
3. Make ready 2 ☆ Umeboshi
4. Make ready 2 tbsp ☆ Mayonnaise
5. Prepare 2 tbsp ☆ Milk
6. Prepare 1 tbsp Butter
7. Prepare 1 Finely chopped green onion
8. Make ready 1 Shredded nori seaweed

Sprinkle the remaining chopped green onions or shiso over the pasta and serve. Natto and umeboshi are nutritious and delicious Japanese health foods that boast incredible health benefits. Recipe: Umeboshi and nattō pasta The sourness of the umeboshi somewhat counteracts the pungent nature of the nattō in this quick and easy dish. Halve the portions to use it as a side dish or.

Steps to make Natto and Umeboshi Spaghetti:

1. Bring plenty of water to a boil in a pot, add salt and start cooking the spaghetti. Follow package instructions for cooking times.
2. 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.
3. Take the pits out of the umeboshi and chop up into a paste. Mix the ☆ ingredients together to make the ume sauce.
4. 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.
5. 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.

Sour, fuchsia, springy umeboshi spaghetti, scattered with diced, fermented plums. Spaghetti in a pesto made up of yukari , or dried red shiso. Spaghetti dressed in butter and soy sauce, laced with. I also like to add chopped umeboshi (Japanese pickled plum). Serve with steamed rice and enjoy!

So that’s going to wrap it up for this exceptional food natto and umeboshi spaghetti recipe. Thanks so much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!