Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, homemade natto. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Homemade Natto is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Homemade Natto is something which I have loved my whole life. They’re nice and they look fantastic.
The jar of natto spores comes with a special small spoon; be sure to use the small spoon to measure the appropriate quantity for the recipe. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators. Fresh, Homemade Natto Recipe Recipe From Dr.
To begin with this particular recipe, we have to prepare a few components. You can have homemade natto using 8 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Homemade Natto:
- Prepare 460 g soybeans
- Take 20 g natto
- Take Water
- Get Equipment
- Get Fermentation chamber (you need to maintain 40C for 36 hours)
- Make ready Steamer (any)
- Get 5 Plastic trays
- Make ready Toothpick
The natto starter/bacillus natto sold in Kawashima The Japanstore is the bacillus made to make homemade natto. It has strong fermentation ability, so even first-timers can easily make natto at home. Vegans and Vegetarians (and omnivores!) rejoice! Here is a simple way to make your own natto!
Instructions to make Homemade Natto:
- Wash soybeans lightly. Soak the soybeans for 24 hours till the size of the beans doubled.
- Steam the soybeans till they become soft enough. If I use a bamboo steamer, it took 6 hours. If I used a pressure cooker, it took just an hour.
- 30 min before steaming process over, sanitise spoons, plastic trays and toothpick with hot water (I used Milton). This is very important so that any unwelcome bacteria will grow during the fermentation process.
- Mix the lead natto with boiled water and mash it.
- Soybeans steamed well, then quickly separate them on to trays. Don’t lay thick, they should be less than three beans height.
- Mix the smashed lead natto with each soybeans in the tray.
- Seal the trays with cooking wrap and make small holes so that beans can breath. Cooking wraps should touch beans in the end.
- Place in a fermentation chamber for 36 hours. If you don’t have a chamber, you can take alternative methods as long as you can keep them under 40C for 36 hours.
It does require a little sneaky trick for the first batch (like for yoghurt) but from the second batch it will all yours and only yours! As usual, as this is a basic recipe, I willl explain step by… If you cut the recipe in half, you could probably fit natto into a yogurt maker like this, it has perfect temperature for natto; just find a round dish to fit inside. Natto may develop ammonia smell if it's overfermented. Homemade natto tastes better and has milder smell than store-bought because of better controlled temperature conditions. In this movie we will show you how to make natto at home.
So that is going to wrap it up with this exceptional food homemade natto recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
