Hello everybody, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, natto & okara kimchi. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really 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 popular of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Natto & Okara Kimchi is something which I’ve loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can have natto & okara kimchi using 5 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Natto & Okara Kimchi:
- Prepare 1 bag Fresh okara
- Prepare 200 grams Chinese cabbage kimchi (with the juices)
- Take 1 pack Natto (small bean type)
- Prepare 2 tbsp Soy sauce
- Take 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).
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.
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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