Ingredients: 1 package Aloha Natto, finely chopped with a knife ½ lb. Spaghetti 2 pieces Umeboshi (big, fat, soft type) remove seeds ½ cup green onions (bottom portion, white part) finely chopped 1 Tbsp. Dashi powder, mixed with one cup of warm water 2 Tbsp. Shoyu Salt and pepper to taste Salad oil, for frying
Suggestd garnishes: Ume paste (crushed umeboshi after removing the seeds) Green onions, finely chopped (top portion, green part) Nori, finely chopped
Directions: Boil spaghetti al dente, remove from water, drain and set aside. In a frying pan, set to high heat and add salad oil. Add green onions (white part) and quickly fry. Add spaghetti and fry with green onions. Add salt and pepper to taste. Add dashi water to hot frying pan. Mixing constantly until water evaporates. After most of the water has evaporated, add shoyu, natto, and ume paste and continue to fry. Remove from heat garnish with green onions, chopped nori and serve. Enjoy!