Natto Pasta

Cook the spaghetti: add 200g spaghetti to a pan of boiling water with a pinch of salt and boil until al dente (not mushy).

Stir fry the ingredients: cut 1 small onion into small pieces and fry it with 2 packs of natto fermented beans in a frying pan. Once the onion is translucent and cooked and the natto is warm, add the drained boiled spaghetti with a knob of butter and continue frying and mixing.

Add 2 tbsp tsuyu stock: mix well before taking the pan off the heat. Garnish with nori sprinkles, and fujikko to serve and you’re done. You can even try cracking a raw egg over the top for extra taste and protein.