The Gun Family's Natto Spaghetti

• 1 as much (to taste) Pasta (I recommend thin pasta)
• 1 pack Natto (fermented soy beans)
• 2 Raw egg yolks
• 1 Shio-kombu
• 10 grams Butter
• 1 dash Shiro-dashi or usukuchi soy sauce

1. Make all the ingredients ready.
2. Cook the pasta in plenty of boiling salted water.
3. Cut the butter up into small pieces.
4. Put the natto in a bowl, add the egg yolks and the sauce that came with the natto, and mix well.
5. Add some shiro-dashi or light soy sauce if you have some.
6. Take out some of the pasta cooking water - the same volume as the egg yolks - and add to the bowl.
7. It's about 2 tablespoons plus.
8. Mix well.
9. I used a large ceramic soup spoon for this task (so you really don't have to worry about being super-precise).
10. Be sure to mix well between each addition of cooking water, since if you don't, the eggs will start to curdle.
11. Add a generous amount of shio-kombu.
12. This will really decide the flavor of the dish.
13. If you are adding chopped green onion, put it in at this stage.
14. Cook the pasta for 1 minute less than specified on the packet and drain.
15. Immediately put it in the bowl with the other ingredients!
16. Add the butter, and toss well using tongs, so the butter melts.
17. Mound on serving plates.
18. Sprinkle on top with shredded nori seaweed if desired.

much, pack, egg yolks, butter, soy sauce

Taken from cookpad.com/us/recipes/169475-the-gun-familys-natto-spaghetti (may not work)