Grated Daikon Radish & Natto Pasta

Grated Daikon Radish & Natto Pasta

The slippery texture of grated daikon radish makes this easy to eat. A Japanese-Western fusion pasta dish.

Ingredients: 1 serving

1 serving
1 pack
Grated daikon radish
2 cm of daikon radish
Dashi soy sauce
1 tablespoon
Olive oil
as needed
Krazy Salt
about 3 shakes
Salt and pepper
a small amount
Soft-set egg, shredded nori, green onions, etc. as desired


1. Boil the pasta (boil for 30 seconds shorter than directed on the package). Grate the daikon.
2. Add 1 tablespoon of olive oil and the Krazy Salt to a frying pan and heat. Mix the natto with the included sauce and mustard and set aside.
3. Once the Krazy Salt becomes fragrant add the boiled pasta, dashi soy sauce, and grated daikon and cook together.
4. Add 1 tablespoon of the boiled pasta water together with olive oil and mix together. Adjust the flavor with salt, pepper, and the dashi soy sauce.
5. Transfer to a serving plate and top with the natto. If desired you can also top with soft-set egg, shredded nori, and green onions, and it's complete. Mix in the natto before eating.

Story Behind this Recipe

Adding grated daikon to natto gives it a light, smooth feel, so I tried making this using pasta instead of rice. I accidentally added the Krazy Salt, but it actually turned out well.