Mackerel natto
Blue cheese and natto are both quirky ingredients, but when combined, they are neutralized to make them more moderately and easier to eat. It also contains plenty of condiments, making it a great snack for alcohol.
How to make it
1
Put the natto in a bowl and stir well. Add the blue cheese and mix while shattering.
2
In [1], mix in the white-haired green onions, the soup from a canned mackerel, Hachi-mi-jin, and crumbled grilled tofu.
3
Add the mustard grains, coarsely shredded mackerel, chopped clams, and dark soy sauce and mix further.
4
Place in a dish and topped with ginger toppings for finishing and green onions.
Ingredients for 2 people
-
- Natto
- 50g
-
- Blue cheese
- 15g
-
- White hair
- 20g
-
- Only boiled mackerel
- 60g
-
- Only the canned mackerel juice is used
- 1 tablespoon
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tbsp
-
- Baked tofu
- 50g
-
- Grain mustard
- 1/2 tsp
-
- Asatsuki
- 5g
-
- Dark soy sauce
- 1 tsp
-
- needle ginger topping
- Appropriate amount
-
- grey hair green onion topping
- Appropriate amount
[PR]
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