Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a distinctive dish, for natto lovers outside japan! home-made natto in an oven!. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Great recipe for For Natto Lovers Outside Japan! This recipe is for those who love natto and want to eat it regularly, but can't because it's expensive where they live! Steam the soy beans so that they are tender but not too soft.

For Natto Lovers Outside Japan! Home-Made Natto in an Oven! is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are fine and they look fantastic. For Natto Lovers Outside Japan! Home-Made Natto in an Oven! is something that I’ve loved my entire life.

To begin with this recipe, we have to first prepare a few components. You can have for natto lovers outside japan! home-made natto in an oven! using 2 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make For Natto Lovers Outside Japan! Home-Made Natto in an Oven!:

1. Prepare 500 grams Soy beans (organic)
2. Make ready 3/10 grams Natto bacteria

Also, keep in mind that when making your own natto, the fermentation process can give off a strong odor. In Japan, Natto is most liked by people in the eastern regions, including the Kanto, Tohoku and Hokkaido regions. Despite the sticky texture and look disgusting, natto is touted as nutritious food. Nattō are usually eaten with warm rice, mixed with soy sauce.

Steps to make For Natto Lovers Outside Japan! Home-Made Natto in an Oven!:

1. Wash the soy beans well, and soak in plenty of water for 15 hours.
2. Pour at least 600 ml of water to the steaming rack, and insert the steaming basket. Wrap the soy beans in a bleached cotton cloth/cheesecloth, and place in the steaming basket. Steam in the pressure-cooker (30-40 minutes over medium heat after the cooker reaches pressure).
3. In the meantime, sterilize the following equipment in boiling water: containers with sieve inserts the lid of a pot spoon.
4. Allow the pressure cooker to de-pressurize naturally (natural release method), and using a tongs remove the wrapped soy beans. Place in the sterilized lid.
5. Leave 25-50 ml of the steaming liquid in the bottom of the pressure cooker pot. Add about 0.3 g (3 spoonfuls of the tiny spoon that comes with the natto kin; it's best to be generous) of the natto kin and mix to dissolve.
6. Add the Step 4 steamed soy beans back to the pressure cooker pot. Shake the pan around to thoroughly mix the beans with the natto kin.
7. Using the Step 3 sterilized spoon, fill the sterilized sieve inserts of the steralized containers with the beans to about 2 cm below their rims. Cover each container with a paper towel, and then seal with the lids or plastic wrap. Don't seal so that they are airtight and leave a little gap.
8. Ferment the beans in an oven at 38-42°C. Set the temperature using the oven light, a fluorescent bulb, or a bowl filled with hot water.
9. If you put the beans too close to the bulb, they'll dry out so, so be careful. Make sure the paper towels don't touch the beans. Change the paper towels halfway through the fermentation process.
10. 24 hours later, if the surfaces of the soy beans are completely covered with white spores and are sticky, the natto is done.
11. Wipe off any condensation from the lids, cool the beans down and store in the freezer.
12. To defrost, microwave for 20 seconds.

In Hokkaido and northern Tohoku, Natto is served with sugar. I've been thinking about making natto for years, but the implementation kept getting put on the back burner. This could be because there was never a shortage of fermentation projects around my house. It is really amazing that you can make Natto by using very little amount of the Natto Spores. In Japan, natto is very popular.

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