Ultimate Natto Pasta

Slice the garlic thinly.

Tear the dried red chili and remove the seeds.

Cut the shiso into thin strips.

Slice the leek diagonally.

Cut the yaki nori into thin strips.

Mix the natto with the egg and the natto's included sauce packet.

Bring water to a boil for the pasta. Use only a small amount of salt.

In a frying pan, heat olive oil with the garlic and dried chili over low heat.

Add the anchovy paste (optional).

Add the leek and shiokara and saute.

Cook the pasta.

Combine soy sauce, chicken bouillon, kombu tea, sugar, and white wine to make the sauce.

Reduce the sauce, then loosen with fresh water.

Toss the cooked pasta in the sauce, adjusting consistency with pasta water as needed.

Plate and top with the natto mixture, shiso, and nori.