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Preparation
30 minutes
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Cooking
45 minutes
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Difficulty
Medium
You want to make healthy fermented soybean Natto by yourself, which is also a delicious vegetarian dish, but you are struggling. Let’s join Điện máy Xanh in the kitchen and I will share with you an extremely simple recipe for making Natto that yields results beyond expectations.
Ingredients for making Natto – fermented soybeans For 2 people
Soybeans 500 gr Finished Natto for starter culture 15 gr (buy finished natto at Japanese food stores)
How to choose fresh and delicious soybeans
- The beans must be fresh, with no signs of mold
- The soybeans should be off-white and uniform in color
- Beans should be plump, of similar size, and firm.
Required tools
How to make Natto – fermented soybeans
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Preparing the soybeans
Prepare and soak the soybeans to remove enzyme inhibitors that are abundant in the seeds and hinder digestion.
Measure the soybeans into a large pot, use a strong water flow to wash away the foam and any broken or moldy beans that float to the surface.
Remove all the foam before starting to soak (soak the soybeans for 9-12 hours, changing the soaking water every 2-3 hours is best).
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Boil the soybeans
After soaking the beans, lift them out and place them in a pot, covering them with water to boil.
You can use various types of pots to boil the beans, but it is recommended to use a pressure cooker to soften them in about 45 minutes, then remove and drain.
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Mix the Natto mixture
Mix 15g of finished Natto with a little hot water to create a thick mixture, then mix well with the boiled, softened Natto.
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Fermenting Soybeans
Evenly spread the mixture into a ceramic or thick glass pot with about 4 – 5 layers of soybeans to ensure the soybeans are exposed to air.
Cover the pot tightly with aluminum foil with holes poked in it, then ferment the soybeans for 22 – 24 hours at a temperature of 38 – 40 degrees Celsius, using a lamp or heating pad to generate heat.
Note: the pot must be tightly covered with aluminum foil to prevent the top layer of soybeans from drying out. Fermentation occurs best in warm and humid conditions.
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Product
The result is brown soybean grains with a high viscosity that can be stretched into strands and have a distinctive aroma. Let the Natto cool naturally for 1 hour, then store it in the refrigerator to complete the fermentation process. After being refrigerated for a few days, the flavor of Natto will intensify, making it taste best at that time.
What is Natto?
Natto is a traditional dish from Japan made from fermented soybeans. The characteristics of natto are its brown color, strong odor, nutty and slightly bitter taste, and its very sticky and slimy texture.
Natto is a simple dish, but scientists have concluded that it contains many valuable nutrients beneficial for health. These include amino acids, the enzyme Nattokinase, vitamin K2, and the substance Pyrazine – the distinctive smell of Natto. Along with miso, it is an important source of protein
Natto is often used as a side dish with familiar foods such as rice, or cooked into soup, used as filling for sushi rolls, spaghetti, or soba, and there are types of natto that are dried to make delicious and nutritious snacks.
How to Store Natto
Store Natto in the refrigerator.
It is advisable to cover Natto tightly before placing it in the refrigerator to maintain moisture.
See more
With the recipe for fermented soybeans Natto on TasteVN, we hope you will succeed with your dish!
*Refer to the images and recipe from the YouTube channel PiTi Family.
