Homemade Natto with InstantPot

As a Japanese living abroad, cheap, nutritious and tasty Natto is already missed. It’s very expensive in Ireland.
This recipe is for those who want Natto at home. It’s cooking 500g which is quite large amount for a try. If you are not sure whether you like Natto or not, I recommend you to try frozen Natto you can buy at Asian shops, because there are only 2 types of people, ones who love Natto and ones who dislike it as hell.
Homemade Natto with InstantPot
As a Japanese living abroad, cheap, nutritious and tasty Natto is already missed. It’s very expensive in Ireland.
This recipe is for those who want Natto at home. It’s cooking 500g which is quite large amount for a try. If you are not sure whether you like Natto or not, I recommend you to try frozen Natto you can buy at Asian shops, because there are only 2 types of people, ones who love Natto and ones who dislike it as hell.
Steps
- 1
Defrost a frozen Natto pack
- 2
Prepare the soybeans, wash them briefly, and then soak them in water overnight (about 10 hrs)
- 3
After the night, rinse them off with water briefly and remove any soybeans husks if present.
- 4
Transfer to an Instant Pot and add water until it’s about 2cm above the beans. Then, cook on High Pressure mode for 5 minutes. (This time the beans were a bit uncooked so next time I will try with 7 mins)
- 5
While waiting for the Instant Pot, sterilize a bowl that fits inside the Instant Pot, and chopsticks, colander (all tools) by scalding it with boiling water. This is to prevent interference with the natto bacteria.
- 6
It’s cooked, now remove those husks again, you don’t have to be too sensitive to them though.
- 7
Drain the beans by transferring them to a colander, but please keep a bit of the boiling water aside.
- 8
Start mixing the defrosted Natto and add some spoons of the boiling water from the previous step.
- 9
Mix them with the beans
- 10
Put the bowl in the instant pot and cover it with a kitchen paper towel
- 11
Cook it with yogurt mode with custom temperature 40℃ and 24 hours timer.
- 12
Next day you’ll meet your homemade Natto!
- 13
I usually store them in freezer and defrost some of them before use. Small storage box and cling film are useful for this purpose.
- 14
Enjoy! いただきます〜
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