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納豆と明太子の和風スパゲティ（nattou to mentaiko no wahuu spaghetti)
What kind of dish is nattou to mentaiko no wahuu spaghetti??
A Japanese-style spaghetti with soy sauce and mirin added to peperoncino. The combination of natto, pollock roe and green shiso leaves is a favorite in Japan．
A sauce made by combining soy sauce, mirin, and dashi stock is called ”mentuyu.”
To make mentsuyu, mix 20g of dark soy sauce, 20g of light soy sauce, 30g of mirin, 5g of dashi stock granules, and 400g of water, bring to a boil, and cool.
It can be stored in the refrigerator for about a week, so if you make a large amount, you can use it for various dishes such as spaghetti, nikujyaga, and udon noodles.
Both natto and mentaiko can be frozen, so they are always on hand at home.
Check out this article about mentaiko. 👉 French bread with mentaiko sauce
Check out this article about natto. 👉 Natto and whitebait with radish dressing
NUTRITION FACTS
648 kcal Protein 32.8 g Fat 17.6 g Carb 91.4 g Salt Equivalent 3.1g
INGREDIENTS
Check out this article about soy sauce and mirin. 👉 About Soy sauce ＆ mirin & sake
- Spaghetti 100g
- salt 5g
- sliced garlic 5g
- olive oil 5g
- natto 1P100g
- 2green shiso leaves
- ☆soy sauce 5g
- ☆mirin 5g
- ☆dashi stock granules 1g
- pollock roe 15g
⋈*The dashi granules that I usually use are “Hondashi bonito flavor”.
COOKING INSTRUCTIONS
①Add spaghetti and salt to boiling water and boil for 7 minutes.
②Add thinly sliced garlic and olive oil to a frying pan and heat over low heat until fragrant.
③Combine the natto and the accompanying sauce.
④Shred the green shiso leaves.
⑤Put the boiled spaghetti, 1 tablespoon of the boiling water, soy sauce, mirin, and dashi stock granules in a frying pan and fry quickly.
⑥Place spaghetti in a bowl and decorate with natto, mentaiko and green shiso leaves.
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