Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, natto, kimchi & tofu gratin. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Spicy kimchi natto (fermented soy beans) is a quick and easy Japanese fusion side dish or appetizer, that can be added to your weeknight meal, or enjoyed as a snack with rice. Natto marinated in kimchi over fresh tofu. This is a really simple way of preparing natto.

Natto, Kimchi & Tofu Gratin is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes delicious. Natto, Kimchi & Tofu Gratin is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can have natto, kimchi & tofu gratin using 6 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Natto, Kimchi & Tofu Gratin:

1. Take 120 grams Tofu
2. Get 1 Egg
3. Make ready 1 pack Natto
4. Take 1 +100 grams Kimchi
5. Get 4 tbsp Finely chopped green onion (optional)
6. Make ready 1 Melting chese

Instructions Chop up the kimchi so that it is in bite-size pieces. Mix together with the natto in a glass or non-reactive bowl. How best to enjoy fermented soybeans. Natto is unique—many love it and eat it almost every day.

Steps to make Natto, Kimchi & Tofu Gratin:

1. I used this tofu. 1 pack is 120 g.
2. Mix the egg and tofu together with a whisk.
3. Mix the natto with the sauce included in the pack and place in a heat-resistant dish with the kimchi. I usually separate this into 2 dishes, but you can just use 1!
4. Top with the green onion and cover with Step 2.
5. Top with as much cheese as you want and bake it in the toaster oven until browned.

Others are put off by the smell of ammonia and old. In Korea, a high-school girl named Hana learns of her mother's death along with a lifelong secret: that her mother is a Japanese immigrant. Traveling to Japan to reconcile with her. Cooking Natto and Kimchi Spaghetti for lunch with Ken Tanaka How to make the world's stinkiest baby. The beans are brought to fermentation by a bacteria called Bacillus You can eat the natto directly after the mixing is done.

So that’s going to wrap it up for this exceptional food natto, kimchi & tofu gratin recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!