Ingredient:
3 packs natto
1 tbsp somen tsuyu
1 tbsp miso paste
6 blocks curry roux
3-4 servings of japanese white or brown rice
optional: 2-3 cups chopped veggies
Method:
In a pan, bring 1l of water to the boil. Add the tsuyu and miso paste, and simmer for a few minutes.
Stop the heat and add the curry roux. Whisk your natto with chopsticks until it starts to become sticky. When the curry has completely dissolved turn the heat to low and add the natto. When the natto is warmed through it’s ready to enjoy.
3 packs natto
1 tbsp somen tsuyu
1 tbsp miso paste
6 blocks curry roux
3-4 servings of japanese white or brown rice
optional: 2-3 cups chopped veggies
Method:
In a pan, bring 1l of water to the boil. Add the tsuyu and miso paste, and simmer for a few minutes.
Stop the heat and add the curry roux. Whisk your natto with chopsticks until it starts to become sticky. When the curry has completely dissolved turn the heat to low and add the natto. When the natto is warmed through it’s ready to enjoy.
