Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a special dish, natto and umeboshi spaghetti. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Natto and umeboshi might be polarizing ingredients, but there's no denying their health benefits, especially when combined in this easy, punchy pasta. Pucker up: Umeboshi (pickled plums) provide a dose of citric and benzoic acid, which limits the proliferation of bacteria, while nattō (fermented. This is a superfood element for breakfast in Japan.
Natto and Umeboshi Spaghetti is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. Natto and Umeboshi Spaghetti is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook natto and umeboshi spaghetti using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Natto and Umeboshi Spaghetti:
- Take 200 grams Spaghetti
- Get 2 packs Natto (fermented soy beans)
- Prepare 2 ☆ Umeboshi
- Get 2 tbsp ☆ Mayonnaise
- Take 2 tbsp ☆ Milk
- Prepare 1 tbsp Butter
- Get 1 Finely chopped green onion
- Make ready 1 Shredded nori seaweed
Spaghetti in a pesto made up of yukari, or dried red shiso. Hokkaido-style soup spaghetti, succulent with scallops and prawns. Gloriously gloopy spaghetti with pungent natto, a stringy slick of fermented soy beans. Natto is a traditional Japanese food with strong flavor and smell.
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.
Natto is very good because it has lots of health benefits. Japanese people usually add egg when making natto spaghetti. Or it can be using another ingredients. In addition, there are some restaurant who already have this on their menu. It's not the prettiest dish, but natto has some powerful health benefits.
So that’s going to wrap this up for this exceptional food natto and umeboshi spaghetti recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
