Simple Way to Make Super Quick Homemade Natto, Kimchi & Tofu Gratin
Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, natto, kimchi & tofu gratin. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Natto, Kimchi & Tofu Gratin is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Natto, Kimchi & Tofu Gratin is something which I’ve loved my entire life. They’re fine and they look wonderful.
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.
To get started with this recipe, we must first prepare a few ingredients. You can cook natto, kimchi & tofu gratin using 6 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Natto, Kimchi & Tofu Gratin:
- Prepare Tofu
- Get Egg
- Take pack Natto
- Prepare +100 grams Kimchi
- Take Finely chopped green onion (optional)
- Take 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 exceptional food natto, kimchi & tofu gratin recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!