Natto & Okara Kimchi

Name: Natto & Okara Kimchi
Yield: 3 servings
Cuisine: American
Ingredients: 1 bag Fresh okara; 200 grams Chinese cabbage kimchi (with the juices); 1 pack Natto (small bean type); 2 tbsp Soy sauce; 1 tbsp Sake

cookpad.japan @cookpad_jp

I changed the way I usually cook.

The amount of Chinese cabbage with kimchi listed in the ingredients includes the juices. Recipe by komutatata

I changed the way I usually cook.

The amount of Chinese cabbage with kimchi listed in the ingredients includes the juices. Recipe by komutatata

cookpad.japan @cookpad_jp

I changed the way I usually cook.

The amount of Chinese cabbage with kimchi listed in the ingredients includes the juices. Recipe by komutatata

I changed the way I usually cook.

The amount of Chinese cabbage with kimchi listed in the ingredients includes the juices. Recipe by komutatata

Saved

Ingredients

3 servings

1 bagFresh okara
200 gramsChinese cabbage kimchi (with the juices)
1pack Natto (small bean type)
2 tbspSoy sauce
1 tbspSake

Saved

Steps

1

Dry-fry the fresh okara in the frying pan (over medium-high heat).
2

Roughly chop the Chinese cabbage and kimchi.
3

Add the Step 2 kimchi to the Step 1 frying pan and stir-fry.
4

Add the soy sauce and sake to Step 3. Add the natto and combine it until crumbly. It's done.