Hey everyone, it is John, welcome to our recipe site. Today, we’re going to make a special dish, natto & okara kimchi. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Nattō (納豆) is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. Natto is incredibly nutritious and linked to various health benefits, which range from stronger bones to a healthier heart and immune system.
Natto & Okara Kimchi is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Natto & Okara Kimchi is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few components. You can cook natto & okara kimchi using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Natto & Okara Kimchi:
- Get 1 bag Fresh okara
- Prepare 200 grams Chinese cabbage kimchi (with the juices)
- Take 1 pack Natto (small bean type)
- Make ready 2 tbsp Soy sauce
- Get 1 tbsp Sake
In Japanese Neba Neba means sticky or slimy. All the ingredients in this dish resemble the texture of natto, and are just as good for you. Where to Find and How to Use Natto. How to Make Natto (+ Recipes).
Steps 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.
Natto has long been recognized as one of Japan's most unique traditional health foods. Highly nutritious and rich in protein, it is often eaten with cooked rice. Nattō is a traditional Japanese food made from soybeans that have been fermented with Bacillus Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky. Ubiquitous in Japan, natto is virtually unknown elsewhere. Natto is the food that Japanese grannies always tell No description of natto would be complete without mentioning its uniquely sticky texture.
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