Jako natto
Adding sugar to the natto makes it more sticky when mixed. The sweetness of the sugar and the saltiness of the sardines give it an exquisite taste.
How to make it
1
Add natto and sugar in a bowl and mix.
2
Add the jellyfish and mix everything together, add the seasoning [A] and mix further.
3
Add the shredded myoga and mix well.
4
Serve in a bowl and topped with shredded shiso peppers and shredded myoga to your liking.
Ingredients for 3 people
-
- I'm
- 25g
-
- Natto
- 100g
-
- sugar
- 1/2 tsp
-
- Myo
- 20g
-
[A]
- Natto sauce
- 1 bag
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1 tablespoon
-
- vinegar
- 1 tsp
-
- For toppings
- A little
-
- For Shichimi Chili
- A little
[PR]
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