Many people know the health benefit of Nattō, the fermented Soy Beans, but are not willing to eat it because of its smell. Eat it with something that has more powerful smell such as Kimchi or Curry. The Curry can be prepared very quickly using Japanese Curry Roux or you may wish to use leftover of your own curry. Be surprised to find that Curry and Natto are quite a good match.
1 container Nattō *sauce and mustard are most likely included in the container
1 serving Cooked Rice
1/2 Spring Onion
Baby Spinach OR other Green Vegetables
*Note: You can use leftover of your own Curry
1/2 Onion *thinly sliced
1 teaspoon Oil
1 small clove Garlic *finely chopped
1 teaspoon grated Ginger
1/2 cup Water *plus extra
20g Curry Roux (Sauce Mix)
- Heat Oil in a saucepan over medium heat, cook Onion for a few minutes. Add Garlic and Ginger, and cook until lightly browned. Add Water and Curry Block, and cook until the Curry Block is dissolved and thickened. Add extra Water to achieve the required thickness.
- Mix Nattō with sauce and mustard. *Note: The sauce is quite salty and the curry is also salty. You may wish to use only half of the sauce.
- Place some hot cooked rice on a plate, the Curry and Nattō next to the rice, sprinkle with finely chopped Spring Onion, and serve with Baby Spinach OR other Green Vegetables.