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Natto & Shimeji Mushroom Spaghetti Sauce

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


2 packages (3 oz) Aloha Tofu Natto

1 tablespoon soy sauce

2 teaspoons Chinese Mustard (mix 1 tablespoon water to 1 tablespoon dry powder)

1 teaspoon garlic, finely chopped

3 oz Shimeji mushrooms

1 (17 oz) can whole corn, drained

8 oz uncooked spaghetti

1 tablespoon vegetable oil

1 tablespoon (1/8 stick) butter or margarine

4 tablespoons green onion, chopped

1 large sheet Nori seaweed, crumbled

4 tablespoons Parmesan cheese


Chop natto into small pieces; mix with soy sauce and mustard.  Set aside.

Discard hard stem ends of mushrooms; separate into small pieces.

Cook spaghetti as directed on package; drain.  Toss with 1 tablespoon butter.  Keep warm.

Heat 1 tablespoon oil in skillet; saute garlic and mushrooms until soft over medium-high heat.

Add corn and mix well.  Heat to boiling.  Remove from heat.

Stir in natto; fluff mixture lightly with fork.

Serve natto-shimeji mushroom sauce over spaghetti; sprinkle with chopped green onion, nori seaweed and Parmesan cheese.

Makes 4 servings.

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