Hello everybody, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, natto & okara kimchi. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Natto is a traditional Japanese dish made from fermented soybeans. It has a sticky texture, pungent odor and somewhat nutty flavor. It Is Rich in Several Nutrients Natto is super nutritious. Nattō (納豆) is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto.
Natto & Okara Kimchi is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Natto & Okara Kimchi is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can have natto & okara kimchi using 5 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Natto & Okara Kimchi:
- Get 1 bag Fresh okara
- Get 200 grams Chinese cabbage kimchi (with the juices)
- Make ready 1 pack Natto (small bean type)
- Take 2 tbsp Soy sauce
- Make ready 1 tbsp Sake
Natto is a type of fermented soy made by the Lacto-fermentation of soybeans. The first step in this production process is to collect the soybeans, wash them, and then soak them in water for up to one day. After this, the soybeans are steamed in a pressure cooker, which softens the beans and makes them easier to ferment. Natto is a popular dish in Japan consisting of fermented soybeans.
Instructions to make Natto & Okara Kimchi:
- Dry-fry the fresh okara in the frying pan (over medium-high heat).
- Roughly chop the Chinese cabbage and kimchi.
- Add the Step 2 kimchi to the Step 1 frying pan and stir-fry.
- Add the soy sauce and sake to Step 3. Add the natto and combine it until crumbly. It's done.
After this, the soybeans are steamed in a pressure cooker, which softens the beans and makes them easier to ferment. Natto is a popular dish in Japan consisting of fermented soybeans. It's a great source of protein and considered the "breakfast of champions" by the Japanese. While its pungent smell and viscous texture strike some as unpleasant, it may be worth acquiring a taste for it. Natto is in the category of soyfoods, much like tofu, soy sauce, tempeh, and miso.
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