Japanese recipe natto, fermented soybeans
This is a great recipe for homemade natto. It is simple to prepare, and can be served in many different ways. In Japan, it is eaten for breakfast and is known to be a great way to start the day.
Equipment
- 1 yogurt maker
- 1 pressure cooker optional
- 1 Casserole
Ingredients
- 250 g organic yellow soybeans
- 1 large volume of water
- Bacillus subtilis natto" bacteria or a minimum of 50 g of natto Here we have taken 2 bags
Instructions
- In a large volume of water, plunge your raw yellow soybeans and let them swell overnight or 8 hours minimum. Then drain them.
- In a large volume of water, cook your yellow soybeans either :In a pressure cooker: Add the water, heat on medium high heat, from the whistling, cook 20 to 25 minutes on low heat. Remove from the heat and let the pressure drop naturally before opening the lid.In a saucepan or steam basket: Cook on medium-low heat for 2 hours with a lid on top. Keep an eye on the cooking process, if the soybeans crush easily in your fingers it is done, if not continue cooking.
- Drain the cooked yellow soybeans. In a large bowl, pour your bacteria into a little water or add your share of natto set aside, then add the cooked yellow soybeans. Take the time to mix everything well so that the bacteria is evenly distributed.
- Place in the glass jars of the yogurt maker, then ferment for 16 to 24 hours.
- Once fermented, the grains are covered with a white film and you can see sticky threads. Let the natto mature for 2 days in the refrigerator before tasting.
