Koji Natto

Koji Natto

Based on 1 ratings
L

Lisa

Community member

"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.

    Prepare the materials.

  • Step 2/6

    Cut the kombu and carrot into strips.

    Cut the kombu and carrot into strips.

  • Step 3/6

    Saute soy sauce, mirin, kombu, and carrot in a frying pan.

    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.

    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.

    Add natto and mix well.

  • Step 6/6

    Place in a clean jar and refrigerate for a few days.

    Place in a clean jar and refrigerate for a few days.

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