Recipe: Delicious Nattō & Potato Pancakes

Nattō & Potato Pancakes. Nattō is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion.

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. It has a sticky texture, pungent odor and somewhat nutty flavor. You can cook Nattō & Potato Pancakes using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Nattō & Potato Pancakes

1. You need 2 packets of 'Nattō' *Sauce & Mustard included.
2. You need 1 sheet of Nori *torn into small pieces.
3. It's 3-4 of Spring Onions *finely chopped.
4. You need 2 of medium size Potatoes *about 300g, peeled and finely grated.
5. You need 1 of Egg.
6. You need 6-8 tablespoons of Plain Flour.
7. It's 1/2 teaspoon of Baking Powder.
8. You need 1/4 teaspoon of Salt.
9. It's of Oil for cooking.

It Is Rich in Several Nutrients Natto is super nutritious. The process of fermenting is time-consuming, but rather simple since it employs merely soaked soybeans and the bacterium Bacillus subtilis, known in Japan as nattō-kin. Natto is a traditional food usually consumed at Japanese breakfast tables together with miso soup, fish and rice. Tofu, tempeh, miso and natto are all whole food forms of soybean.

Nattō & Potato Pancakes step by step

1. Mix ‘Nattō’ with the sauce and mustard that are most likely included in the container..
2. Combine grated Potato and Egg in a bowl. Add finely chopped Spring Onions, Flour, Baking Powder and Salt, and mix well..
3. Add the seasoned ‘Nattō’ and Nori, and combine..
4. Heat a small amount of Oil in a frying pan over medium heat, pour the mixture to make 8cm round, and cook both sides until golden brown. Repeat with remaining mixture. Add more Oil if needed. Enjoy with Soy Sauce and/or Mustard if you like..

However, unlike many other soy foods, natto is fermented, which accounts for many of its health-promoting properties. Nattō, known for its strong, cheese-like smell and sticky consistency, is made by adding the bacterium Bacillus subtilis natto to boiled soybeans and leaving it until fermented. The only source of nattokinase is nattō, and it can only be produced using this specific fermentation process. Natto is fermented soy beans and is often eaten for breakfast in Japan. It is gooey and slimy, and also notoriously smelly, but it's a nutritious and healthy food loved by a lot of Japanese people.