Recipe of Favorite Natto, Kimchi & Tofu Gratin
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, natto, kimchi & tofu gratin. One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Spicy kimchi natto (fermented soy beans) is a quick and easy Japanese fusion side dish or appetizer, that can be added to your weeknight meal, or enjoyed as a snack with rice. Kimchi is a Korean dish of spicy pickled nappa cabbage, and is available for sale at many Asian grocery stores, and also in some American supermarkets as well. Natto and kimchi have one thing in common; they are fermented. The distinct flavours produced from being fermented and their significant health benefits are what makes these two a long-loved dish for centuries.
Natto, Kimchi & Tofu Gratin is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. Natto, Kimchi & Tofu Gratin is something which I have loved my entire life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. You can have natto, kimchi & tofu gratin using 6 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Natto, Kimchi & Tofu Gratin:
- Make ready Tofu
- Take Egg
- Make ready pack Natto
- Take +100 grams Kimchi
- Take Finely chopped green onion (optional)
- Prepare Melting chese
Natto is a fermented food made by fermenting soybeans using bacteria called "Bacillus subtilis".. (sliced dried bonito), kimchi, and raw eggs. Japanese people add either the whole raw egg or only the yolk, but for people from countries where consuming raw eggs isn't a normal occurrence, trying this with a sunny-side up egg might be a good. My sister in law is a Tokyo native and introduced me to natto a couple years back. I've been into making fermented foods for the last ten or fifteen years (kimchi, all kinds of pickles, yogurt, kombucha, etc.) and it never dawned on me to try making natto until a couple weeks ago.
Steps to make Natto, Kimchi & Tofu Gratin:
- I used this tofu. 1 pack is 120 g.
- Mix the egg and tofu together with a whisk.
- Mix the natto with the sauce included in the pack and place in a heat-resistant dish with the kimchi. I usually separate this into 2 dishes, but you can just use 1!
- Top with the green onion and cover with Step 2.
- Top with as much cheese as you want and bake it in the toaster oven until browned.
My sister in law is a Tokyo native and introduced me to natto a couple years back. I've been into making fermented foods for the last ten or fifteen years (kimchi, all kinds of pickles, yogurt, kombucha, etc.) and it never dawned on me to try making natto until a couple weeks ago. Natto is a fermented soybean dish that is popular in Japan. This article explains why natto is incredibly healthy and worth acquiring a taste for. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators.
So that’s going to wrap it up with this special food natto, kimchi & tofu gratin recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!