In this video, I am showing how to make Natto Pasta, a Japanese style Pasta. Natto is a fermented soy beans, normally eaten with rice, so this combination may sound very strange, but it is actually very delicious and also easy to make. This is also strictly vegan.
In my Channel, I show step by step of alternative but authentic Japanese home cooking, which can be made with the ingredients that are easily available outside of Japan.
Welcome to Taiji's Kitchen.
Today I'm going to show you how to make natto pasta.
So this is the third video of Japanese pasta, and now I'm combining a really Japanese thing
which is natto, fermented soybeans, and pasta.
You may think this is very strange and even disgusting, but I can really understand that
because when I first saw this on the internet very recently, I myself thought it was also
very strange, maybe a little bit gross, but I thought I'd give it a try and it was actually
quite good.
And also this is very easy and this is strictly vegan or vegetarian.
So if you ever have a chance to come across natto in any supermarket, I urge you to give
this a try.
Then, let's get started.
Here are the ingredients for natto pasta.
And here I have just regular spaghetti.
If you want to use other pasta, that's also okay.
And I have here two scallion, a clove of garlic, and I have here a package of natto.
If you want to know what natto is, then please watch my other video on that.
And today I'm going to make my own sauce, but if you have a bottle of tsuyu, then you
can use that.
But I don't have that, so I'm going to make my own with dashi powder, soy sauce, and sugar.
And as a condiment, I have a couple pieces of nori sheets.
And for the oil, I'm using sesame oil, but you can use any other oil.
Then let's start cooking.
I'm going to first prepare the ingredients.
For the garlic, I'm going to just smash it using a garlic smasher.
You can just put it with the skin on, and then squeeze this like this, and the skin
will stay inside like this.
And then next I'm going to cut up the scallion.
For the scallion, I just kind of like to cut it diagonally, just because it kind of looks
nice I think.
So I'm going to put the green part and the white part separated, because it'll take different
time to cook them.
Next I'm going to make my own main tsuyu.
If you have men's tsuyu, then you don't need this, you just need one tablespoon of tsuyu.
And for that I'll just need a fourth teaspoon of sugar, also another fourth teaspoon of
soy sauce, a pinch of dashi powder, and then a teaspoon of water.
So this is good.
And then next I'm going to cut up nori sheets as condiments.
Let's finish for now.
And then now I'm going to prepare the natto.
I'm going to take out the sauce and the mustard.
Then I'm going to put the natto in a container.
And then I'm going to first mix this natto without any sauce.
Then in this I'm going to put in the tare that's in there, and also the mustard.
And then in this I'm going to put in this men's tsuyu that I just made earlier.
So they say that with natto, the more you mix it, the tastier it gets.
Not sure if that's true, but the more you mix it, the kind of creamier it will get.
That's true.
So just like this.
And here we have all the ingredients ready.
Let's cook the pasta.
So with one and a half to two liters of boiling water, I'm going to put in about a tablespoon
of salt.
And then in this I'm going to put in about a portion of spaghetti.
This is about 80 to 100 grams.
So in order to make the pasta flare like a professional, you can just twist it like this,
and then put it in, and then it'll flare like this.
So this spaghetti I need to cook for 10 minutes, so I'm going to set the timer for 10 minutes.
I'm going to put this in the back so that I can cook the sauce in the front.
For the sauce I only need 5 minutes or so.
I'm going to wait until 5 minutes left of the cooking.
Let's go to a couple minutes later.
After a little bit over 5 minutes is left with the cooking of the pasta, in the frying
pan I'm going to turn the heat to medium.
And then in this I'm going to put in about a tablespoon of sesame oil.
And then in here I'm going to put in the grated garlic.
So after the garlic has been a little bit roasted, I'm going to put in the bottom part
of the scallion.
So after a couple minutes, I'm going to put in the rest of the scallion.
So the pasta is finished, and in here I'm going to put in the natto.
And in here I'm going to put in 2 tablespoons of the pasta water.
I'm just going to try to mix it as evenly as possible.
And then turn the heat off, and this is finished.
Let's put it on a plate.
And here I'm going to put in the nori as garnish, and this is finished.
Let's eat.
Mmm, oh the smell of natto is so great.
Then let's eat.
Itadakimasu!
Okay, let's dig in.
Itadakimasu.
Mmm.
Oh, this is so great.
Mmm.
So you probably think that the combination of natto and pasta is just a really bad match,
but actually they're pretty good together, and also the scallion gives really good sweetness
to the flavor.
Mmm, this is just a really good combination.
Mmm.
Oh, that was delicious.
Gochisosamadeshita!
Oh, that was a delicious meal.
So as you saw, making this natto pasta is really easy to make, and it's actually quite
filling.
And also this is strictly vegan and very healthy.
So if you have a chance to buy natto, then I'd urge you to give this a try.
Hope this video kind of broadened up your idea for Japanese cooking.
If you like what you saw, please hit that like button for me.
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requests, please feel free to write anything in the comments below.
Otherwise, I look forward to seeing you in the next video.
Bye!
