table of contents
- Fermentation pot
- Mapo natto tofu
- Natto leek chijimi
- Stir-fried pork and natto with stamina
- Natto cheese omelet
Fermented natto is a well-known health food. If you don’t have a chance to eat it, it may be easier to take it if you add it to your usual food. The merit of “plus natto” is not only good for health, but also the addition of umami ingredients formed by fermentation. If you add it to the dish, the unique smell and stickiness will be weakened, so it will be easier for people who are not good at eating!
[Materials for 2 to 3 people]
Chopped pork … 250g, Momen tofu … 1 chome, Natto … 2 packs (about 80g), Green onion … 1 bottle, Chinese chive … 1/4 Wow, Baechu kimchi … 150g, Dashi soup … 4 cups, miso, sesame oil
[How to make]
1. Use a paper towel to remove the tofu and cut it into bite-sized pieces. Cut the green onions diagonally 1 cm wide and cut the leek into 3 cm long pieces. If the kimchi and pork are large, cut them into bite-sized pieces.
2. Mix 3 tablespoons of miso with the soup stock.
3. Heat 1/2 tablespoon of sesame oil in a pan over medium heat to fry the pork, and add 2 when it becomes brown. After boiling, remove the lye, add tofu, green onions, kimchi, and natto, and simmer for 2 to 3 minutes. Turn off the heat and scatter the leeks.
(447kcal for 1 person, 3.7g salt)
The combination of kimchi, natto, and fermented miso is a perfect match. The richness is added to the soup, and the chopsticks go on and on. If you fry the pork in sesame oil first, the aroma will increase.