Natto Gratin
This gratin-style recipe uses soy milk that goes well with natto. I added some fried nagaimo to add a lot of volume.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Cut the long meat with the skin on and dice, fry it, and drain the oil.
2
Add the long natto in a bowl and mix it, then add the natto sauce and the Hachi-kai Bijin halfway through. Add the chopped green onions and mix quickly.
3
Put commercially available white sauce and prepared soy milk in a frying pan and heat it to form a loose sauce.
4
Place the batter with aluminum foil and pour thin butter over it. Spread [2] on a batter and pour the white sauce from [3] on top.
5
Place sliced cheese on top and place in toaster oven. Bake for about 5 minutes, remove, apply egg yolk with a brush, then re-enter the oven toaster.
6
Bake for about 3 minutes, then apply egg yolk again, then bake for about 3 minutes, then remove. Serve in a bowl and it's finished.
Ingredients for 2 people
-
- It's long too
- 100g
-
- Natto
- 50g
-
- Natto sauce
- 1 bag
-
- Happo-mibijin (can be used as a substitute with soy sauce + mirin)
- 1/2 tsp
-
- Blue onion
- 15g
-
- White sauce
- 100g
-
- processed soy milk
- 50cc
-
- butter
- A little
-
- sliced cheese
- 2
-
- egg yolk
- A little
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