❤️ Homemade Natto: Easy, Cheap & Student-Friendly!
Making Natto at home is simpler than you think and incredibly budget-friendly and perfect for students!
Basic Homemade Natto Recipe
This foolproof recipe uses common equipment and a heated blanket!
- 200g dried soybeans (small ones)
- 1 tsp store-bought natto (as starter) OR natto starter powder
- 1 tbsp water (if using starter powder)
Equipment needed:
- Large pot for cooking
- Strainer
- Clean glass container with lid
- Heated blanket (electric)
- Small thermometer
Instructions:
- Soak soybeans in water overnight (they'll double in size).
- Cook soaked beans until soft (about 3 hours simmering or 30 minutes in pressure cooker).
- Drain beans and let cool to about 40°C (104°F).
- If using store-bought natto, mix it with the cooked beans. If using powder, dissolve it in 1 tbsp water first, then mix with beans.
- Transfer beans to your glass container, cover with lid (don't seal completely).
- Wrap the container and place on a heated blanket and set it to low. Place the thermometer inside (next to the container) to monitor the temperature (aim for 40°C/104°F).
- Let ferment for 24 hours, checking the temperature every few hours and adjusting the blanket as needed.
- After fermentation, you'll see white strands and smell the distinct aroma. Refrigerate for at least 24 hours before eating to develop flavor and texture.
Different Flavor Variation
Want to customize your natto? Try this tasty version! 🥢
- Basic homemade natto
- Soy sauce or tamari to taste
- A dash of mustard
- Chopped green onions
- Optional: shredded nori seaweed
Instructions:
- Take your fermented natto and stir vigorously until it becomes sticky and forms strings.
- Add soy sauce, mustard, and green onions to taste.
- Mix well and serve over warm rice.
- Garnish with shredded nori for extra flavor and nutrients.
Crepi il lupo! 🐺