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Natto And Umeboshi Spaghetti Recipe

Natto and Umeboshi Spaghetti Recipe
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Serving : 2
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Prepare the ingredients before making Natto and Umeboshi Spaghetti in your home. Then, follow these steps below to serve Natto and Umeboshi Spaghetti for your family or friends.

Ingredients: Natto and Umeboshi Spaghetti

  • 200 grams Spaghetti
  • 2 packs Natto (fermented soy beans)
  • 2 ☆ Umeboshi
  • 2 tbsp ☆ Mayonnaise
  • 2 tbsp ☆ Milk
  • 1 tbsp Butter
  • 1 Finely chopped green onion
  • 1 Shredded nori seaweed

How to Make Natto and Umeboshi Spaghetti

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Natto and Umeboshi Spaghetti in your home by yourself.

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