📝 About This Recipe
Experience the ultimate Wafu-Pasta masterpiece where the funky, fermented depth of Japanese natto meets the silky elegance of Italian spaghetti. This dish transforms the humble soybean into a luxurious, creamy sauce enriched with high-quality butter, savory dashi, and a touch of soy sauce. It is a bold, texture-rich fusion that balances earthy umami with the bright, herbaceous punch of fresh shiso leaves and the oceanic crunch of shredded nori.
🥗 Ingredients
Pasta
- 200 grams Spaghetti (high-quality bronze-cut preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Natto Base
- 2 packs Natto (standard 40-50g packs, with included sauce/mustard)
- 2 tablespoons Unsalted Butter (at room temperature)
- 1 tablespoon Soy Sauce (preferably Japanese dark soy sauce)
- 1/2 teaspoon Tsuyu or Dashi Powder (for an extra layer of savory depth)
- 1/4 cup Pasta Cooking Water (reserved from the pot)
Aromatics and Texture
- 1 clove Garlic (finely grated or minced)
- 2 stalks Green Onions (finely sliced on a bias)
Garnish
- 4-6 pieces Shiso Leaves (chiffonade cut (thin strips))
- 1 handful Kizami Nori (shredded dried seaweed)
- 1 teaspoon Toasted White Sesame Seeds (for crunch)
- 2 pieces Egg Yolk (optional, for a richer finish)
👨🍳 Instructions
-
1
Bring a large pot of water (about 2-3 liters) to a rolling boil and add the kosher salt. The water should taste like the sea.
-
2
Open the natto packs and remove the film. Add the included tare (sauce) and karashi (mustard) packets. Use chopsticks to stir the natto vigorously for at least 30-40 rotations until it becomes very pale, frothy, and stringy.
-
3
In a large mixing bowl (big enough to hold the pasta later), combine the whipped natto, softened butter, soy sauce, grated garlic, and dashi powder. Mix into a thick paste.
-
4
Add the spaghetti to the boiling water. Cook for 1 minute less than the package instructions to ensure a perfect al dente texture.
-
5
While the pasta cooks, prepare your garnishes: slice the shiso leaves into thin ribbons and finely chop the green onions.
-
6
Just before draining the pasta, carefully scoop out about 1/2 cup of the starchy pasta cooking water and set it aside.
-
7
Drain the spaghetti and immediately transfer it into the mixing bowl with the natto-butter mixture while the noodles are still steaming hot.
-
8
Add 2 tablespoons of the reserved pasta water to the bowl. Toss the noodles vigorously with tongs or long chopsticks.
-
9
Continue tossing for about 30-60 seconds. The heat from the pasta will melt the butter and emulsify with the natto's natural proteins and the pasta water, creating a creamy, glossy sauce.
-
10
If the sauce looks too thick or sticky, add another tablespoon of pasta water until the noodles are perfectly coated and slippery.
-
11
Fold in half of the sliced green onions and half of the shiso ribbons to infuse the sauce with their fragrance.
-
12
Divide the pasta between two warm bowls. Twirl them high for a professional presentation.
-
13
Top each bowl with the remaining green onions, shiso, a generous mound of kizami nori, and a sprinkle of sesame seeds.
-
14
If using, place a raw egg yolk in the center of each pasta mound for an extra velvety, luxurious mouthfeel.
-
15
Serve immediately while hot, instructing diners to mix everything thoroughly before their first bite.
💡 Chef's Tips
The secret to great natto pasta is the 'whip'—stirring the natto until it’s extremely bubbly before adding it to the bowl increases the creaminess of the final sauce. Never cook the natto in a frying pan over high heat, as high temperatures destroy the beneficial probiotics and can make the smell overly pungent; the residual heat of the pasta is all you need. If you find the texture too sticky, a squeeze of fresh lemon juice or a teaspoon of rice vinegar can help 'cut' the viscosity and brighten the flavor. Use high-quality European-style butter if possible; the higher fat content creates a much more luxurious emulsion with the fermented beans.
🍽️ Serving Suggestions
Pair this dish with a crisp, dry Sake or a chilled Japanese lager to balance the rich umami flavors. A light cucumber and wakame seaweed salad with a ginger dressing makes a refreshing side dish. For a non-alcoholic pairing, try a cold-brewed Sencha or Hojicha tea. If you want extra protein, some pan-seared scallops or 'asari' (manila clams) steamed in sake complement the flavors beautifully.