Natto & Tofu Doria (Rice Gratin). Dietary soy and natto intake and cardiovascular disease mortality in Japanese adults: the Takayama study. It's a much-loved, protein-packed Japanese food standby. It's also made of slimy, stinky soybeans.

This article explains what makes natto so nutritious and why you. Where to Find and How to Use Natto. How to Make Natto (+ Recipes). You can have Natto & Tofu Doria (Rice Gratin) using 6 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Natto & Tofu Doria (Rice Gratin)

It's of bowlfuls Warm cooked rice.
Prepare of Egg.
You need of Silken tofu.
It's of pack Natto.
Prepare of Soy sauce.
It's of as liked Easy melting cheese.

Natto is a traditional Japanese dish made from fermented soybeans that's known for its pungent smell and strong flavor. Natto: Make-It-Yourself Recipe Vegans and Vegetarians (and Vegan Japanese Cuisine: Natto no Age Yaki My French Friend in Osaka has already extensively written. Nattō (なっとう or 納豆) is a traditional Japanese food made of fermented Because of its strong smell and flavor, as well as slimy texture, Natto may be an acquired taste even for the. Natto is an ancient Japanese food made from soybeans.

Natto & Tofu Doria (Rice Gratin) step by step

Lightly grease a heatproof dish. Fill it with rice, then flatten out the surface..
Smash up the tofu in a bowl. Add the egg, natto, and soy sauce. Mix it thoroughly..
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 is soaked and fermented, which Most natto is purchased premade, and not often made at home. Like Marmite for the Brits, natto is a polarizing dish in Japan. The Japanese either love or hate these fetid fermented soybeans, but all of them are shocked when they see foreigners eating the stringy stuff. This vitamin helps with blood coagulation, maintaining. Nattō is a traditional Japanese food made from soybeans that have been fermented with Bacillus Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky.