Recipe: Appetizing Natto & Tofu Doria (Rice Gratin)

Natto & Tofu Doria (Rice Gratin). Natto is a traditional Japanese dish made from fermented soybeans. It has a sticky texture, pungent odor and somewhat nutty flavor. It Is Rich in Several Nutrients Natto is super nutritious.

It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Natto is a traditional food usually consumed at Japanese breakfast tables together with miso soup, fish and rice. Tofu, tempeh, miso and natto are all whole food forms of soybean. You can cook Natto & Tofu Doria (Rice Gratin) using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Natto & Tofu Doria (Rice Gratin)

1. Prepare 2 of bowlfuls Warm cooked rice.
2. It's 1 of Egg.
3. You need 1/2 block of Silken tofu.
4. It's 1 of pack Natto.
5. You need 1 tbsp of Soy sauce.
6. You need 1 of as liked Easy melting cheese.

However, unlike many other soy foods, natto is fermented, which accounts for many of its health-promoting properties. The first step in this production process is to collect the soybeans, wash them, and then soak them in water for up to one day. After this, the soybeans are steamed in a pressure cooker, which softens the beans and makes them easier to ferment. Natto is a popular dish in Japan consisting of fermented soybeans.

Natto & Tofu Doria (Rice Gratin) instructions

1. Lightly grease a heatproof dish. Fill it with rice, then flatten out the surface..
2. Smash up the tofu in a bowl. Add the egg, natto, and soy sauce. Mix it thoroughly..
3. Top the rice with the sauce from Step 2. Scatter some cheese on top and bake for 5 minutes in a toaster oven or even, or until the cheese is browned..

It's a great source of protein and considered the "breakfast of champions" by the Japanese. While its pungent smell and viscous texture strike some as unpleasant, it may be worth acquiring a taste for it. Natto is in the category of soyfoods, much like tofu, soy sauce, tempeh, and miso. Rhapsody's natto is made by fermenting cooked soybeans using bacillus subtillis culture. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators.