Bean sprouts and tatted natto
By pounding the Yamato potatoes without rubbing them, they have a moderate texture and are delicious.
How to make it
1
Put a pack of natto on a cutting board and lightly tap it with a knife.
2
Chop the Yamato potatoes thoroughly and then smack them with a knife, then smack them to a point where the texture remains.
3
Combine the beaten natto and potatoes and hit them again to form one. Add [A] to season it. (If there is something like that comes with a pack, you can put it here.)
4
Add 1 teaspoon salt to boiled water, quickly boil the bean sprouts, take them in a colander, and let them warm up to remove the crude heat.
5
Once the bean sprouts have cooled down, place them on a plate and place the beaten natto and potatoes on top. Topped with egg yolk and finished.
Ingredients for 2 people
-
- Natto
- 1 pack
-
- Yamato Imo
- 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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