Natto- Hello everybody, welcome back with ZetiraKitchen! Today i will share about Made Your Natto Delicious. Is a traditional Japanese food made from soybeans fermented with Bacillus Subtilis. Natto has brown colour and very sticky, other than that there are fibers in natto The smell very stinky. People who never seen natto will think that this is disgusting because the appearance isn't interesting and the smell isn't good.
Way to make natto, first you should wash the soybeans and soak for about 12-20 hours until the size increases. Then steamed it for 6 hours. If it finished, the soybeans were mixed with Bacillus Subtilis bacteria. Then the mixture is fermented at 40 degrees Celsius for 24 hours. Then cooled for about a week until you see the fiber.
During fermentation, vitamins B2 and K and minerals such as iron, calcium and potassium are produced. Natto contains enzymes that are useful for digestion. Beside that they have have enzim Nattokinase, an enzyme that can dissolve blood clots. Many people usually combined with sweetened soy sauce and Chinese mustard, draped gently over a steaming bowl of freshly cooked rice, perhaps mixed with chopped green onion or even a raw quail egg. In Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido. Now, let's make our delicious natto!
- 180g cooked white rice
- 1 single-serve pack natto
- 1 egg
- 1-2 tsp soy sauce
- 1-2 tsp sesame oil
- 1 sheet nori seaweed, torn it
- sesame seeds
- Warm up rice and put into a bowl
- Open natto, stir in the included sauce/s and spoon over the top of the rice
- add an raw egg on top of natto
- drizzle with the soy sauce and sesame oil over the natto and egg, then sprinkle with nori seaweed and sesame sufficiently