The finished natto are stored and sold in styrofoam containers, complete with little packets of soy sauce and hot mustard. To enjoy, you simply mix the natto with the mustard and soy sauce, and serve with rice. Though a fresh packet of natto looks innocuous at first glance, a brief stirring brings out the strands of slimy, fermented goo that covers the soybeans.
More so than its appearance, the smell of natto—like a cross between ammonia and rank Camembert cheese —may be off-putting to those without a love for funky tastes and smells. But really, I've never understood the hullabaloo about natto. Many delicious items are just spoiled food in disguise: salami, cheese, yogurt, and so forth.
When carefully controlled, taking a food item past its prime does wonders for flavor and texture, and natto is a great example of that.
There's nothing better than a piping hot bowl of rice with a pile of slimy soybeans on top. Add a few pickles and a bowl of miso soup, and you've got a delicious peasant meal in ten minutes or less.
Natto, in fact, is an excellent addition to miso soup. Traditional recipes for natto miso soup call for rinsing the soybeans in cold water before adding them to the dashi, but I think that doing so defeats the purpose of putting natto in the soup. The slightly bitter tang of natto complements the savoriness of a brown miso and counters the sweetness of a lighter, sweeter miso such as Saikkyo.
Happily for natto lovers everywhere, the product is readily found in Japanese markets. Look for the stacks of little styrofoam boxes next to the tofu and konnyaku. A handfu l of wakame seaweed. Bring the dashi to a simmer in a soup pot and place the spoonfuls of natto into the liquid.
Simmer for two minutes. Place the miso pastes into the pot and use the back of a spoon to dissolve the pastes into the dashi. Add the wakame and the tofu and simmer for 30 seconds longer.
When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen! Thanks for your recipe. I would like to clarify if we should be using one of these sets of recipes i.
I made this using a frozen pack and it turned out soooo good! So good and so easy!! Best recipe on the net! I have tried several different Recipes for Natto. The natto has a light nutty flavor and not overly pungent like others.
I love this blog as well as her IG platform! Thank you again! Aloha, Glenn. Please follow the instructions for cooked beans for the instant pot in the manual! Could I use the yogurt setting on the instant pot to keep it warm for 24hrs or is that too high of a heat? Hi Lisa, I love your recipe and wanna try out as soon as posible!!
But where I live is very hard to find those ingredients. Like those that are industrialized? So good!! I used the frozen pack and I love that the beans are so plump.
And time, of course. The process requires nearly three full calendar days from start to finish, but fortunately it no longer involves stuffing your pockets full of soybeans.
First, cook the soybeans. I recommend starting with grams. Soak the beans overnight, and then either steam them in a pressure cooker for 40 to 50 minutes, or boil them for several hours. The cooked beans should be slightly softer than al dente but not pasty. Disinfect all bowls, spoons and containers in a pressure cooker with a quick steam or clean them with a diluted bleach solution 15 milliliters of bleach per 4 liters of water.
Once you have the cooked beans in a sanitized container, use the special scoop provided with the spores to add a 0. Loosely cover the container with plastic wrap and hold it at around 37 degrees Celsius for 24 hours.
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