You may have seen the article I posted about natto and how to make it. Here's a delicious & easy fusion recipe (what I like to call Japitalian) that pairs natto with linguine (spaghetti, works equally well.) Do you know the health benefits of natto? - if not, a brief summary goes like this - high in protein, manganese, copper, iron, vitamin K2, magnesium, potassium, vitamin C, zinc & selenium (I think that's quite a list of healthy goodness, isn't it?). Being a fermented food full of healthy bacteria - bacillus subtilis in this case - it's also very good for your intestinal health. Moreover, it's vegetarian and vegan friendly. (This recipe does contain butter, but you can use olive oil as a substitute). If you're not inclined to make your own natto or if you're a first timer and simply want to try it out, can buy natto at Asian and Japanese food stores or on-line. Once you have your natto, the rest is really easy-peasy. I love this flavour combination and I hope you will too!
You can find the written recipe just below and click Natto Linguine for the youtube tutorial or scroll to the bottom of the page.
Happy cooking! Kurumi XXXX.
Natto Linguine.
ingredients:
(makes 2 portions)
1/2 sheet of nori,
2 spring onions
100g 3.5 oz natto (sticky fermented soy beans)
2 tbsp soy sauce
160g / 5.5 oz linguine
a pinch of salt
20g / 0.7 oz salted butter
1 tsp Japanese dashi stock granules
some cress for garnishing
how to:
finely shred the nori
finely chop the spring onions
roughly chop up the natto
put the natto in a bowl and stir well, then add the spring onion and soy sauce and mix again
cook the linguine in a pan according to the instructions on the packet
melt the butter in a frying pan and add the linguine & dashi granules and mix
add the natto and mix well until everything is mixed together
your natto linguine is now ready. garnish with the nori & cress and serve