Natto & Tofu Doria (Rice Gratin). Natto is a traditional food usually consumed at Japanese breakfast tables together with miso soup, fish and rice. Tofu, tempeh, miso and natto are all whole food forms of soybean. It is often served as a breakfast food.
Natto is a traditional Japanese dish consisting of fermented soybeans and characterized by a slimy, sticky and stringy texture. It's easily recognizable by its distinctive, somewhat pungent smell. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators. You can cook Natto & Tofu Doria (Rice Gratin) using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Natto & Tofu Doria (Rice Gratin)
- It's 2 of bowlfuls Warm cooked rice.
- It's 1 of Egg.
- You need 1/2 block of Silken tofu.
- It's 1 of pack Natto.
- It's 1 tbsp of Soy sauce.
- Prepare 1 of as liked Easy melting cheese.
Natto is quite odorous while fermenting, and you may want to isolate the natto during the fermentation time. Supplies: Photo credit: Getty / Keith Beaty, Toronto Star. Like Marmite for the Brits, natto is a polarizing dish in Japan. The Japanese either love or hate these fetid fermented soybeans, but all of them.
Natto & Tofu Doria (Rice Gratin) instructions
- Lightly grease a heatproof dish. Fill it with rice, then flatten out the surface..
- Smash up the tofu in a bowl. Add the egg, natto, and soy sauce. Mix it thoroughly..
- Top the rice with the sauce from Step 2. Scatter some cheese on top and bake for 5 minutes in a toaster oven or even, or until the cheese is browned..
Natto is a fermented food made by fermenting soybeans using bacteria called "Bacillus subtilis". Natto is a type of fermented soy made by the Lacto-fermentation of soybeans. The first step in this production process is to collect the soybeans, wash them, and then soak them in water for up to one day. After this, the soybeans are steamed in a pressure cooker, which softens the beans and makes them easier to ferment. Natto is a dish originating from Japan.