Soft-set egg, shredded nori, green onions, etc. as desired
Boil the pasta (boil for 30 seconds shorter than directed on the package). Grate the daikon.
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.
Once the Krazy Salt becomes fragrant add the boiled pasta, dashi soy sauce, and grated daikon and cook together.
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.
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.
You can use mentsuyu as a substitute if you don't have dashi soy sauce. Since this has grated daikon I think it won't develop that rich of a flavor, but the richness changes depending on the maker of the dashi soy sauce. Keep this and the saltiness of the natto in mind and continually check the taste when making this.