Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, natto and umeboshi spaghetti. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Natto and Umeboshi Spaghetti is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Natto and Umeboshi Spaghetti is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this particular recipe, we must 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:
- Make ready 200 grams Spaghetti
- Get 2 packs Natto (fermented soy beans)
- Prepare 2 ☆ Umeboshi
- Take 2 tbsp ☆ Mayonnaise
- Get 2 tbsp ☆ Milk
- Get 1 tbsp Butter
- Make ready 1 Finely chopped green onion
- Prepare 1 Shredded nori seaweed
Instructions to make Natto and Umeboshi Spaghetti:
- Bring plenty of water to a boil in a pot, add salt and start cooking the spaghetti. Follow package instructions for cooking times.
- 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.
- Take the pits out of the umeboshi and chop up into a paste. Mix the ☆ ingredients together to make the ume sauce.
- 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.
- 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.
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