Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
Direcciones
- **Note: Please read the entire recipe first and make a note of the ingredients and utensils which will be needed. The starter culture must be obtained from store-bought natto, unless you have other sources such as rice straw.**
- 1. Soak two c. of dry soybeans overnight in ten c. of water.
- 2. Put the soybeans in a stainless steel basket (or possibly colander) and cover it with a piece of cloth slightly larger than the basket.
- 3. Put the above in a pressure cooker with 3 c. water, and place it on the stove. Turn on the stove.
- 4. After the pressure cooker starts hissing, turn down the flame so which the hissing is at its minimum level.
- 5. Cook for 15 min (measured from the time the hissing has started).
- 6. Don't OPEN the pressure cooker yet. Allow the pressure cooker and its contents to cold down. If waiting is not your style, place the pressure cooker in the sink filled with cool water. (The soy beans are considered to have cooled down as long as its temperature is below 140 degrees F.)
- 7. Make sure which the kitchen counter and its surrounding area are absolutely clean. Sterilize a Tbsp. with boiling water.
- 8. Wash your hands and arms - long-sleeved shirts not recommended.
- 9. Have a package of commercial natto ready.
- 10. Open the lid of the pressure cooker, peel back the cloth cover to one end of the basket, and using the Tbsp., quickly fold in about two spoonfuls of natto starter with the beans. Replace the cloth cover.
- 11. Close the pressure cooker lid with its air relief hole _uncovered_.
- 12. Place the cooker in a picnic ice-chest and place an electric heating pad over it. Replace the ice-chest cover.
- The natto will be ready in between 24 and 48 hrs, depending on the temperature of the heating pad. As an alternate heat source, a 7.5-watt lightbulb may be used. If you do not have a pressure cooker, a regular pot may be used. In this case, the cooking time will need to be increased to about two hrs, and the amount of cooking water to about six c..
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 373g | |
| Calories 595 | |
| Calories from Fat 258 | 43% |
| Total Fat 30.86g | 39% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 1772mg | 51% |
| Total Carbs 34.16g | 9% |
| Dietary Fiber 20.6g | 69% |
| Sugars 10.32g | 7% |
| Protein 57.24g | 92% |
