Koji Natto
Based on 1 ratings
"Keeps for a month if refrigerated. When the rice malt becomes soft, it is ready to eat."
Difficulty
Easy 👌30
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
Servings2
33⅓ ml
soy sauce
33⅓ ml
mirin
10 g
kombu
43⅓ g
carrots
50 g
rice malt
80 g
natto
Step 1/6
Prepare the materials.
Step 2/6
Cut the kombu and carrot into strips.
Step 3/6
Saute soy sauce, mirin, kombu, and carrot in a frying pan.
Step 4/6
Turn off the heat, and when the mixture cools down to below 60℃, add the rice malt and blend it all in.
Step 5/6
Add natto and mix well.
Step 6/6
Place in a clean jar and refrigerate for a few days.
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