Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, natto, kimchi & tofu gratin. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Natto, Kimchi & Tofu Gratin is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Natto, Kimchi & Tofu Gratin is something that I’ve loved my whole life.
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. Kimchi is a Korean dish of spicy pickled nappa cabbage, and is available for sale at many Asian grocery stores, and also in some American supermarkets as well. Natto and kimchi have one thing in common; they are fermented.
To get started with this recipe, we must 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:
- Prepare 120 grams Tofu
- Get 1 Egg
- Prepare 1 pack Natto
- Get 1 +100 grams Kimchi
- Make ready 4 tbsp Finely chopped green onion (optional)
- Make ready 1 Melting chese
The combination of natto and kimchi make for a delicious and extremely healthy snack or side dish. Kimchi is a traditional Korean dish and made up of several kinds of fermented vegetables. In many cultures, fermented foods and drinks are nothing new. The Japanese regularly eat miso, pickled vegetables and natto (fermented soybeans).
Steps to make Natto, Kimchi & Tofu Gratin:
- I used this tofu. 1 pack is 120 g.
- Mix the egg and tofu together with a whisk.
- 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!
- Top with the green onion and cover with Step 2.
- Top with as much cheese as you want and bake it in the toaster oven until browned.
Kimchi and cheonggukjang (fermented soybean paste. My sister in law is a Tokyo native and introduced me to natto a couple years back. I've been into making fermented foods for the last ten or fifteen years (kimchi, all kinds of pickles, yogurt, kombucha, etc.) and it never dawned on me to try making natto until a couple weeks ago. Bring a proper dose of Japanese vitality into your day with this four-pack of fermented soy beans, or natto. Natto is a staple probiotic food in traditional Japanese cuisine.
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