納豆好き必見♪一度食べたら沼っちゃう【豚ひき肉の納豆炒め】超簡単ごはん泥棒レシピ

soybeans

🥗Healthier: edamame

💰Cheaper: canned beans

Edamame offers a fresh alternative with similar nutrition.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt water

Tamari is gluten-free and offers a similar umami flavor.

mustard

🥗Healthier: wasabi

💰Cheaper: horseradish

Wasabi adds a spicy kick with fewer calories.

nattokinase

Nattokinase is unique to natto but can be supplemented.

Soak soybeans in water for 8-12 hours until plump.

Drain and rinse the soaked soybeans.

Steam soybeans for 30-45 minutes until tender.

Cool the soybeans to about 40°C (104°F).

Sprinkle Bacillus subtilis over the cooled soybeans.

Mix well to ensure even distribution of the bacteria.

Transfer the soybeans to a container and cover loosely with a lid.

Ferment at 40°C (104°F) for 24 hours in a warm environment.

Check for a sticky texture and strong aroma after fermentation.

Refrigerate for at least 24 hours to develop flavor.

Serve with soy sauce, mustard, and toppings like green onions.

Cooking Techniques

Spice Level:

Allergens