Peperoncino with Kamado Natto.
The secret ingredient is, of course, our Umami soy sauce.
Oil and cooking reduce the stickiness and smell of natto.
In addition, the vitamin K2 in natto supports calcium formation in the bones, and oil is said to increase absorption.
Ingredients
200g Spaghetti
2 tea spoon Olivenöl
1 clove Knoblauch
A few slices Peperoni
80g Mushroom or mushroom mix
1/2 (60g) kamado Natto
1/2 table spoon Umami Soysauce
Salz
Chives or spring onions
Recipe
Place the natto in a bowl and mix with umami soy sauce.
Finely chop the garlic. Fry the garlic in olive oil in a pan over low heat until fragrant. When fragrant, add the chilli peppers.
Add salt (approx. 1% per litre of water) to plenty of water and bring to the boil.
Add the mushrooms, natto and approx. 50-80 ml of the pasta cooking water to (1) and stir gently. 1½ minutes before the end of the specified cooking time, toss the spaghetti in the sauce.
Serve in plate and garnish with chives.
Note
If you want a stronger soy sauce flavour, add the soy sauce koji at the end of the mixing process.
Adjust the amount of boiling water added during the process according to the sauce’s water content.
