Hello everybody, it is Brad, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, natto & okara kimchi. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Nattō is made from soybeans, typically nattō soybeans. In nattō-making facilities, these processing steps have to be done while avoiding incidents in which soybeans are touched by workers. In this movie we will show you how to make natto at home.

Natto & Okara Kimchi is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They are fine and they look fantastic. Natto & Okara Kimchi is something which I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook natto & okara kimchi using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Natto & Okara Kimchi:

1. Take 1 bag Fresh okara
2. Take 200 grams Chinese cabbage kimchi (with the juices)
3. Get 1 pack Natto (small bean type)
4. Prepare 2 tbsp Soy sauce
5. Prepare 1 tbsp Sake

There's a lot of controversy around soy and soy-based products like natto. With all the contradictory claims out there from researchers and health experts alike. Natto nutrition includes a hefty dose of Vitamin K. Natto benefits include those from the fermentation process.

Steps to make Natto & Okara Kimchi:

1. Dry-fry the fresh okara in the frying pan (over medium-high heat).
2. Roughly chop the Chinese cabbage and kimchi.
3. Add the Step 2 kimchi to the Step 1 frying pan and stir-fry.
4. Add the soy sauce and sake to Step 3. Add the natto and combine it until crumbly. It's done.

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. Natto has long been recognized as one of Japan's most unique traditional health foods. Highly nutritious and rich in protein, it is often eaten with cooked rice. Natto is a traditional Japanese food made by fermenting whole soybeans with Bacillus subtilus var.

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