For Natto Lovers Outside Japan! Home Made Natto In An Oven! Recipe by cookpad.japan
Cooking Instructions 1 Wash the soy beans well, and soak in plenty of water for 15 hours. 2 Pour at least 600 ml of water to the steaming rack, and insert the steaming basket. Wrap the soy beans in a bleached cotton cloth/cheesecloth, and place in the steaming basket. Steam in the pressure-cooker (30-40 minutes over medium heat after the cooker reaches pressure). 3 In the meantime, sterilize the following equipment in boiling water: containers with sieve inserts the lid of a pot spoon. 4 Allow the pressure cooker to de-pressurize naturally (natural release method), and using a tongs remove the wrapped soy beans. Place in the sterilized lid. 5 Leave 25-50 ml of the steaming liquid in the bottom of the pressure cooker pot. Add about 0.3 g (3 spoonfuls of the tiny spoon that comes with the natto kin; it's best to be generous) of the natto kin and mix to dissolve. 6 Add the Step 4 steamed soy beans back to the pressure cooker pot. Shake the pan around to thoroughly mix the beans with the natto kin. 7 Using the Step 3 sterilized spoon, fill the sterilized sieve inserts of the steralized containers with the beans to about 2 cm below their rims. Cover each container with a paper towel, and then seal with the lids or plastic wrap. Don't seal so that they are airtight and leave a little gap. 8 Ferment the beans in an oven at 38-42°C. Set the temperature using the oven light, a fluorescent bulb, or a bowl filled with hot water. 9 If you put the beans too close to the bulb, they'll dry out so, so be careful. Make sure the paper towels don't touch the beans. Change the paper towels halfway through the fermentation process. 10 24 hours later, if the surfaces of the soy beans are completely covered with white spores and are sticky, the natto is done. 11 Wipe off any condensation from the lids, cool the beans down and store in the freezer. 12 To defrost, microwave for 20 seconds. 1 Wash the soy beans well, and soak in plenty of water for 15 hours. 1 Wash the soy beans well, and soak in plenty of water for 15 hours. 2 Pour at least 600 ml of water to the steaming rack, and insert the steaming basket. Wrap the soy beans in a bleached cotton cloth/cheesecloth, and place in the steaming basket. Steam in the pressure-cooker (30-40 minutes over medium heat after the cooker reaches pressure). 2 Pour at least 600 ml of water to the steaming rack, and insert the steaming basket. Wrap the soy beans in a bleached cotton cloth/cheesecloth, and place in the steaming basket. Steam in the pressure-cooker (30-40 minutes over medium heat after the cooker reaches pressure). 3 In the meantime, sterilize the following equipment in boiling water: containers with sieve inserts the lid of a pot spoon. 3 In the meantime, sterilize the following equipment in boiling water: containers with sieve inserts the lid of a pot spoon. 4 Allow the pressure cooker to de-pressurize naturally (natural release method), and using a tongs remove the wrapped soy beans. Place in the sterilized lid. 4 Allow the pressure cooker to de-pressurize naturally (natural release method), and using a tongs remove the wrapped soy beans. Place in the sterilized lid. 5 Leave 25-50 ml of the steaming liquid in the bottom of the pressure cooker pot. Add about 0.3 g (3 spoonfuls of the tiny spoon that comes with the natto kin; it's best to be generous) of the natto kin and mix to dissolve. 5 Leave 25-50 ml of the steaming liquid in the bottom of the pressure cooker pot. Add about 0.3 g (3 spoonfuls of the tiny spoon that comes with the natto kin; it's best to be generous) of the natto kin and mix to dissolve. 6 Add the Step 4 steamed soy beans back to the pressure cooker pot. Shake the pan around to thoroughly mix the beans with the natto kin. 6 Add the Step 4 steamed soy beans back to the pressure cooker pot. Shake the pan around to thoroughly mix the beans with the natto kin. 7 Using the Step 3 sterilized spoon, fill the sterilized sieve inserts of the steralized containers with the beans to about 2 cm below their rims. Cover each container with a paper towel, and then seal with the lids or plastic wrap. Don't seal so that they are airtight and leave a little gap. 7 Using the Step 3 sterilized spoon, fill the sterilized sieve inserts of the steralized containers with the beans to about 2 cm below their rims. Cover each container with a paper towel, and then seal with the lids or plastic wrap. Don't seal so that they are airtight and leave a little gap. 8 Ferment the beans in an oven at 38-42°C. Set the temperature using the oven light, a fluorescent bulb, or a bowl filled with hot water. 8 Ferment the beans in an oven at 38-42°C. Set the temperature using the oven light, a fluorescent bulb, or a bowl filled with hot water. 9 If you put the beans too close to the bulb, they'll dry out so, so be careful. Make sure the paper towels don't touch the beans. Change the paper towels halfway through the fermentation process. 9 If you put the beans too close to the bulb, they'll dry out so, so be careful. Make sure the paper towels don't touch the beans. Change the paper towels halfway through the fermentation process. 10 24 hours later, if the surfaces of the soy beans are completely covered with white spores and are sticky, the natto is done. 10 24 hours later, if the surfaces of the soy beans are completely covered with white spores and are sticky, the natto is done. 11 Wipe off any condensation from the lids, cool the beans down and store in the freezer. 11 Wipe off any condensation from the lids, cool the beans down and store in the freezer. 12 To defrost, microwave for 20 seconds. 12 To defrost, microwave for 20 seconds. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Sriracha-Lime Baked Tilapia Chicken Club Pizza Wonton Pizza Rolls Gooey Chocolate Chip Bars Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Easy! Macrobiotic-Style Whole Wheat Scones Fried Green Beans LUNCH - SWEET POTATO AND QUINOA SALAD (C) Cilantro Salad Tostadas LUNCH - SALMON, AVOCADO AND TOMATO SALAD (P) No Draining Needed Delicious Iri-Dofu (Scrambled Tofu) without Meat Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Vegan Brownies ［Vegetarian] Fried Burdock Root with Sweet-Salty Sauce and Sesame Seeds Easy! Macrobiotic-Style Whole Wheat Scones Fried Green Beans LUNCH - SWEET POTATO AND QUINOA SALAD (C) Cilantro Salad Tostadas LUNCH - SALMON, AVOCADO AND TOMATO SALAD (P) No Draining Needed Delicious Iri-Dofu (Scrambled Tofu) without Meat Salmon, Shrimp and Scallops poached in a Tomato Cream Broth Vegan Brownies ［Vegetarian] Fried Burdock Root with Sweet-Salty Sauce and Sesame Seeds