Easiest Way to Prepare Perfect Natto & Tofu Doria (Rice Gratin)

natto tofu doria rice gratin recipe main photo

Natto & Tofu Doria (Rice Gratin). Japanese have always been known for their longevous qualities. Natto is a Japanese dish that has been a part of the national cuisine for hundreds of year Natto is a traditional Japanese dish made from fermented soybeans. It has a sticky texture, pungent odor and somewhat nutty flavor.

Natto & Tofu Doria (Rice Gratin) It is often served as a breakfast food. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. The first step in this production process is to collect the soybeans, wash them, and then soak them in water for up to one day. You can cook Natto & Tofu Doria (Rice Gratin) using 6 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Natto & Tofu Doria (Rice Gratin)

  1. You need 2 of bowlfuls Warm cooked rice.
  2. It’s 1 of Egg.
  3. You need 1/2 block of Silken tofu.
  4. You need 1 of pack Natto.
  5. It’s 1 tbsp of Soy sauce.
  6. It’s 1 of as liked Easy melting cheese.

After this, the soybeans are steamed in a pressure cooker, which softens the beans and makes them easier to ferment. Nattō is a traditional Japanese food made from soybeans fermented with Bacillus subtilis, usually eaten for breakfast. A rich source of protein and probiotics, natto and miso used to be a major nutrient source in the feudal times in Japan. Natto is in the category of soyfoods, much like tofu, soy sauce, tempeh, and miso.

Natto & Tofu Doria (Rice Gratin) step by step

  1. Lightly grease a heatproof dish. Fill it with rice, then flatten out the surface..
  2. Smash up the tofu in a bowl. Add the egg, natto, and soy sauce. Mix it thoroughly..
  3. Top the rice with the sauce from Step 2. Scatter some cheese on top and bake for 5 minutes in a toaster oven or even, or until the cheese is browned..

Rhapsody's natto is made by fermenting cooked soybeans using bacillus subtillis culture. Ovens with a low temperature setting can be used, as can large cube-shaped food dehydrators. Natto is quite odorous while fermenting, and you may want to isolate the natto during the fermentation time. Natto is a traditional Japanese dish made from fermented soybeans that's known for its pungent smell and strong flavor. It's often served with rice and mixed with egg as a breakfast dish, though it's sometimes topped with soy sauce and Japanese mustard for a mid-day meal.

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