Homemade Natto

Overview

I came into contact with natto by chance many years ago, and actually fell in love with the smell and delicious taste of natto. I started to think about making natto by myself, buying natto bacteria powder or using the boxed natto sold in the supermarket to make the culture, but I have always been limited to making it in winter when there is heating. I just bought the Bear Yogurt Natto Maker. It has a special container for making natto. It is super easy to use. You no longer have to worry about not being able to eat natto in the summer, or you no longer have to worry about overcooking the natto on the heater.

Tags

• snacks
• old man
• late night snack
• dinner with friends
• japanese food
• clear water
• dried soybeans
• natto mushroom powder

Ingredients

Steps

1. 1 Soak dried soybeans in water overnight

   

2. 2 Drain the water from the soaked soybeans, pick out the broken beans, and spread the soybeans on a plate

   

3. 3 Sprinkle a layer of white sugar evenly on the surface of the soybeans, put enough water into the pressure cooker, put the rack, place the plate on the rack, and use the bean cooking function of the pressure cooker to start steaming the soybeans

   

4. 4 When the cooking process is over, open the lid after the pressure returns to zero. The steamed soybeans have turned darker in color. Use a spoon to stir the soybeans and the soup on the plate until evenly mixed

   

5. 5 Place the steamed soybeans into the filter basket of the natto machine and let them stand for a while to filter out the water

   

6. 6 After the water is basically drained, lift the basket and stop dripping water. Sprinkle the bacterial powder on the surface of the soybeans and mix well with a clean spoon

   

7. 7 Close the lid, turn on the power, select the natto function, the default time is 16 hours, and you can let the machine work with confidence

   

8. 8 After the fermentation time is over, the natto looks like the picture. Pack it in a safety bag and store it in the refrigerator for a few hours before eating, which is the post-ripening of natto;

   

9. 9 How to eat prepared natto? It’s a very simple way to eat, just mix a little light soy sauce, sugar, chopped green onion, seaweed or shredded seaweed and you’re ready to eat