Jako natto
Adding sugar to natto makes it sticky when mixed. The sweetness of the sugar and the saltiness of the small sardines combine to create an exquisite flavor
How to make it
1
Combine natto and sugar in a bowl
2
Add the dried small sardines and mix thoroughly, then add the seasonings (A) and mix further
3
Add the shredded myoga and mix well
4
Serve in a bowl and top with shichimi pepper and shredded myoga ginger to taste
Ingredientsfor 3 people
-
- Small sardines
- 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
-
- Japanese ginger for topping
- A little
-
- (shichimi For use as a topping
- A little
[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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