Recipe of Super Quick Homemade For Natto Lovers Outside Japan! Home-Made Natto in an Oven!

For Natto Lovers Outside Japan! Home-Made Natto in an Oven!.

Hello everybody, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, for natto lovers outside japan! home-made natto in an oven!. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

For Natto Lovers Outside Japan! Home-Made Natto in an Oven! is one of the most favored of recent trending meals in the world. It's easy, it's fast, it tastes yummy. It is enjoyed by millions daily. For Natto Lovers Outside Japan! Home-Made Natto in an Oven! is something which I've loved my whole life. They're fine and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have for natto lovers outside japan! home-made natto in an oven! using 2 ingredients and 12 steps. Here is how you can achieve it.

The ingredients needed to make For Natto Lovers Outside Japan! Home-Made Natto in an Oven!:

1. {Prepare of Soy beans (organic).
2. {Get of Natto bacteria.

Instructions to make For Natto Lovers Outside Japan! Home-Made Natto in an Oven!:

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..

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