Bean sprouts and tatted natto
By pounding Yamato potatoes without rubbing them, they retain a nice texture and turn out delicious
How to make it
1
Place one pack of natto on a cutting board and lightly hit it with a knife
2
Chop the Yamatoimo into small pieces and pound it with a knife until it still has some texture
3
Combine the pounded natto and potatoes and pound again to combine. Add [A] and season. (If you have mustard or other seasonings on the package, add them now.)
4
Add 1 teaspoon of salt to boiling water, quickly boil the bean sprouts, then drain in a colander and let them cool
5
Once the bean sprouts have cooled, place them on a plate and top with the pounded natto and potatoes. Top with egg yolk to complete
Ingredients for 2 people
-
- Natto
- 1 pack
-
- Yamato potato
- 80g
-
[A]
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- Dark soy sauce
- 1/2 tbsp
-
- salt
- 1 tsp
-
- Bean seedlings
- 50g
-
- egg yolk
- 1 piece
[PR]
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