Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, natto, kimchi & tofu gratin. One of my favorites. For mine, I am going to 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 on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Natto, Kimchi & Tofu Gratin is something which 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. Natto marinated in kimchi over fresh tofu. This is a really simple way of preparing natto. The combination of natto and kimchi make for a delicious and extremely healthy snack or side dish.
To begin with this recipe, we must first prepare a few ingredients. You can cook natto, kimchi & tofu gratin using 6 ingredients and 0 steps. Here is how you cook that.
The ingredients needed to make Natto, Kimchi & Tofu Gratin:
- Get 120 grams Tofu
- Prepare 1 Egg
- Prepare 1 pack Natto
- Take 1 +100 grams Kimchi
- Take 4 tbsp Finely chopped green onion (optional)
- Make ready 1 Melting chese
It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Instructions Chop up the kimchi so that it is in bite-size pieces. Natto and kimchi have one thing in common; they are fermented. The distinct flavours produced from being fermented and their significant health benefits are what makes these two a.
Steps to make Natto, Kimchi & Tofu Gratin:
- Ready to serve and ENJOY!
Natto and kimchi have one thing in common; they are fermented. The distinct flavours produced from being fermented and their significant health benefits are what makes these two a. Half fill a bowl with hot cooked rice and place the Natto & Kimchi mixture with 'Onsen Tamago' Egg. 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. The natto, kimchi, and yuzu kosho bring complex fermented and spicy notes to complement the classic tomato and cheese.
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