Natto & Grated Daikon Radish Soba. Find Deals on Japanese Natto in Beans & Grains on Amazon. Japanese have always been known for their longevous qualities. Natto is a Japanese dish that has been a part of the national cuisine for hundreds of year Natto is a traditional Japanese dish made from fermented soybeans.
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.
It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.
You can cook Natto & Grated Daikon Radish Soba using 6 ingredients and 5 steps. Here is how you cook it.
Ingredients of Natto & Grated Daikon Radish Soba
- It's 1 of serving Soba noodles.
- You need 5 of cm Daikon radish.
- You need 1 of pack Natto.
- It's 50 ml of Mentsuyu (3x concentrate).
- You need 100 ml of Japanese dashi stock.
- Prepare 1 of Green onions.
Natto is a traditional food usually consumed at Japanese breakfast tables together with miso soup, fish and rice. Tofu, tempeh, miso and natto are all whole food forms of soybean. However, unlike many other soy foods, natto is fermented, which accounts for many of its health-promoting properties. 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.
Natto & Grated Daikon Radish Soba step by step
- Grate the daikon, and thoroughly drain the moisture. Mix the included sauce (and the mustard to taste) into the natto until evenly incorporated..
- Boil the soba and put it in a serving bowl..
- Combine the mentsuyu and the dashi and bring to a boil. Pour into to the bowl with the soba..
- Add the natto, and top with the grated daikon. Sprinkle in the green onions and it's complete..
- Natto can be freeze-stored. https://cookpad.com/us/recipes/148061-how-to-keep-natto.
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.
