Mackerel natto
Both blue cheese and natto have a strong flavor, but when combined together they neutralize each other and become easier to eat. It also contains plenty of condiments, making it a great snack to go with alcohol
How to make it
1
Put the natto in a bowl and mix well. Add the blue cheese and crumble it while mixing
2
Add shredded green onions, the juice from the canned boiled mackerel, Happomibijin, and crumbled grilled tofu to [1] and mix
3
Add the whole grain mustard, roughly shredded mackerel, chopped chives, and dark soy sauce and mix further
4
Place in a bowl and top with chopped ginger and shredded green onions to finish
Ingredientsfor 2 people
-
- Natto
- 50g
-
- Blue cheese
- 15g
-
- White onion
- 20g
-
- canned mackerel in brine 身のみ使用
- 60g
-
- from the canned mackerel was 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
-
- Shredded ginger for topping
- Appropriate amount
-
- shredded green onions For use as a topping (
- Appropriate amount
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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