Recipe of Super Quick Homemade Ferment Natto at home
Hello everybody, hope you are having an amazing day today. Today, we're going to make a distinctive dish, How to Make Award-winning Ferment Natto at home. It is one of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Ferment Natto at home, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Ferment Natto at home delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Ferment Natto at home is 2 adults + 2kids for a week. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ferment Natto at home estimated approx 3 days.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Ferment Natto at home using 8 ingredients and 10 steps. Here is how you can achieve it.
Natto is fermented soybeans common in Japan. Natto has very unique powerful smell, strong flavour, and sticky, slimy texture. Natto is expensive outside of Japan but you can make them at home cheap.
Here is how to make your own fermentation chamber.
https://cookpad.com/uk/tips/188-the-cheap-diy-fermentation-chamber/
Ingredients and spices that need to be Make ready to make Ferment Natto at home:
- 460 g soybeans
- 20 g natto
- Water
- Equipment
- Fermentation chamber (you need to maintain 40C for 36 hours)
- Steamer (any)
- 5 Plastic trays
- Toothpick
Steps to make Ferment Natto at home
- Wash soybeans lightly. Soak the soybeans for 24 hours till the size of the beans doubled.
- Steam the soybeans till they become soft enough. If I use a bamboo steamer, it took 6 hours. If I used a pressure cooker, it took just an hour.
- 30 min before the steaming process over, sanitise spoons, plastic trays and toothpick with boiled water (I used Milton before sanitising with boiled water). This is very important so that any unwelcome bacteria won't grow during the fermentation process.
- Mix the lead natto with hot water (about 50c degree) and mash it as much as possible. In other words, "hot natto infused water"
- Soybeans steamed well, then quickly separate them on to trays. Don’t lay thick, they should be less than three beans height.
- Mix the "hot natto infused water"(4) with soybeans in each tray.
- Seal the trays with cooking wrap and make small holes so that beans can breath. Cooking wraps should touch beans in the end.
- Place in a fermentation chamber for 36 hours. If you don’t have a chamber, you can take alternative methods as long as you can keep them under 40C for 36 hours.
- I store them in a fridge. My family eat them once a day almost every day.
- Sticky! Neba Neba!!
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