Ingredients(1 servings)
| Dried Natto | 10 g |
| [A] | |
| Semi-dry salted rice koji | 1 tbsp |
| Soy Sauce | 1 tsp |
| Mirin | 2 tsp |
| Cooking Sake | 2 tsp |
How to Make
| 1 Rehydrate the dried natto. |
| 2 Place the natto in a storage container and stir well. |
| 3 Add [A] and mix well, then refrigerate for one day. |
The gentle sweetness of salted rice koji balances the bold flavor of natto, resulting in a rich and flavorful fermented dish.