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纳豆意面

纳豆意面

  • Recipe parson20160119 26781 hqf99x 2人份
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纳豆是传统日式早餐的一部分,但这份纳豆意面食谱将告诉您如何简单的将纳豆融入到其他料理中。这道纳豆料理使用意大利面、纳豆、少许健康的海带制作,最后再撒上几勺日式酱油露给意面提味儿。这份食谱将日料食材和西式口味进行了融合,简单易做,健康美味。

材料

• 2 packs natto
• 200g spaghetti
• 2 tbsp tsuyu soup stock
• 1 small onion
• nori sprinkles
• 1 tsp fujikko seaweed (optional)
• 1 raw egg yolk (optional)
• knob of butter
• 1 shiso Leaf (optional)

做法

  1. Let’s begin with the obvious, boiling the spaghetti in a pan. We trust your spaghetti boiling ability, but just in case, add 200g spaghetti to a pan of boiling water with a pinch of salt and boil until al dente (not mushy).

  2. Next, cut your onion into small pieces and fry it with the natto 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.

  3. Finally add the tsuyu stock and 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.

小贴士

• Shred a savoury Japanese shiso leaf over the top for added depth of flavour.

• Alternatively you could garnish your natto pasta with some crunchy Japanese pickles for added Japanese flavour.

• You can add your selection of mushroom such as shimeji mushrooms, shiitake mushrooms and/or enoki mushrooms. They all work very well with natto.

Ingredients20160119 26781 1qjvetq

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