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Natto Kimchi Butter Pasta

Name: Natto Kimchi Butter Pasta
Total time: 15 min
Yield: Serves 1
Cuisine: Fusion
Ingredients: 100g Spaghetti; 1 pack Natto; 50g Napa cabbage kimchi; 10g Butter; 1 tsp Soy Sauce; 1 Green Onion; To taste Salt

Noodles

⏱ 15 min

👥 Serves 1

Difficulty ⭐

Japanese natto and Korean kimchi tossed with pasta in butter and soy — a pairing of fermented foods.

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📖 The Story Behind This Dish

A creative dish tossing two fermented foods, Japanese natto and Korean kimchi, with Italian pasta in butter and soy sauce. The natto's stickiness acts as the sauce, and the kimchi's tang and heat sharpen the whole thing. It's made from fridge staples. Ingredients are kept to a minimum so it can be made with things you're likely to have at home.

🌆 Where it's eaten: At a solo lunch, natto and kimchi from the fridge are mixed in a bowl and quickly tossed with freshly boiled pasta and butter.

🥕 Ingredients (serves 1)

Spaghetti 100g
Natto 1 pack
Napa cabbage kimchi 50g
Butter 10g
Soy Sauce 1 tsp
Green Onion 1
Salt To taste

👩‍🍳 Instructions

Boil the spaghetti in salted water for the package time.
Mix the natto, chopped kimchi, and soy sauce well in a bowl.
Add the cooked pasta and butter to the bowl.
Add 2 tbsp pasta water and toss everything together.
Plate and scatter with sliced scallions.

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