Kinoko Natto Pasta: a Wonderfully Sticky Japanese-Italian Fusion

In my previous blog post about natto, I promised to reveal different ways in which this "stinky bean" can be enjoyed. Putting it on pasta may not seem like something Japanese people do, but trust me: it's quite popular, especially among Japanese people living here in the States. Natto pasta is actually what got me hooked on the stuff. After that, I graduated to eating it with rice, which unlike most Americans I also enjoy very much. But for those who are not quite the Japanese food otaku (geek) that I am, this slightly Western take on natto may make just help you enjoy it.

The version we made for this particular Sunday afternoon brunch (while listening to Dee Dee Bridgewater on Pandora) is Kinoko natto pasta. If you read my previous post about mushroom rice, you know that "kinoko" means mushroom and that mushrooms are a seasonal Autumn food. Here's what we used (for 2 servings): 

2 individual packages of natto

1/4 box Capellini (Angel hair pasta)

1/8 pkg enoki mushrooms

8 oyster mushrooms

3 eggs

1 tsp butter

2 tbsp Olive oil

1 tbsp Soy sauce

1 tbsp mirin

1/4 cup Negi (Scallion)

Bonito flakes (optional, as desired)- shown below for those who are unfamiliar. Bonito flakes are dried, fermented fish flakes with a very light, airy texture. They have more of a mild smoky than fishy flavor.

Bonito Flakes 

Natto and pasta

To prepare:

1. Pour olive oil in a pan and sautee oyster mushroom and enoki mushroom. After about 30 seconds,  add butter. Continue to cook for another minute. Add soy sauce and cook for another minute or two, or until slightly browned. 

Step 1:Sautee Mushrooms

2. Combine the mushrooms and the "sauce" they were sauteed in with natto and mix.

Step 2. That yellow stuff on top is the mustard from the natto (it's in the package)

3. Add 3 soft boiled eggs (if you're using Organic Valley eggs you can leave them raw if you wish), and scramble. Add mirin, scallion, and bonito and continue to stir. 

Step 3

4. Boil the capellini for as little as 6 minutes  but no more than 10; al dente is best!

5. Pour natto and egg concoction over the pasta; enjoy, preferably while listening to some chill jazz!