Easy Way to Make Perfect Natto, Kimchi & Tofu Gratin

Natto, Kimchi & Tofu Gratin Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

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.

Here is the best “Natto, Kimchi & Tofu Gratin” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Natto, Kimchi & Tofu Gratin

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

For first-timers, eating natto with rice, karaage (fried chicken) and mayonnaise can be a great treat!Natto - Natto are soybeans fermented with a bacteria rather than the fungus which produces miso.Kimchi - A cultural institution of Korea, kimchi is a collection of seasoned and fermented vegetables.Natto - What It Is And How It Is Made.

Natto, Kimchi & Tofu Gratin step by step

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..

It is often served as a breakfast food.BONGMAN KITCHEN photos by Oliver B.Kimchi and natto is also a good combination, while okra enhances the flavor of natto.

You can also eat natto with condiments such as kimchi, raw egg, soy sauce, and thinly sliced green onions, myoga.Packed with nutrition and good-for-you vitamins, all natto wants to do is make you happy.Yet for all its nutritional goodness, natto gets stuck as the butt of the joke in videos with titles.This fermented soya bean is one of the most iconic traditional Japanese foods, packed with nutrition but polarising for its slimy texture and funky taste.Although many people get a chill through their spine at the very mention of Nowadays, kimchi is made both in North and South Korea, the Southern version being more salty.