Tag Archives: 納豆

Vegan Natto Imperial Rolls

You happen to some steamed (cold) rice leftovers?
Great! You just need (made from rice rice powder or wheat flour) imperial roll wrappers, some natto, thi leeks and soy sauce to make a satisfying and crunchy vegan meal!

Vegan Natto Imperial Rolls!

INGREDIENTS: for 10 rolls

-Imperial roll wrappers: 10 sheets
-Natto: 3 standard packs
-Cold steamed rice (leftovers): 1 large bowl (standard rice ball/experiment!)
-Thin leeks (chopped): 3 tablespoons
-Soy sauce: 1 large spoon

Optional: mustard, hot sesame oil, tare, etc…

RECIPE:

-That’s all you need!

-Mix all ingredients well!

-Place an equal amount of the natto-rice mixture in/on themiddle of an imperial wrapper/sheet and roll.
You know how to do it?
Don’t forget to prepare a little cornstarch dissoled in lukewarm water to seal the rolls!

-Deep-fry in good oil!

Simple again!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat

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Vegan Natto & Cucumber Sushi Rolls

Here is another simple suggestion for making sushi rolls with natto for all to enjoy!

Vegan Natto & Cucumber Sushi Rolls!

INGREDIENTS: For 1 roll

-Nori/dry seaweed sheet: 1
-Rice: 1 bowl Check RECIPE
-Roasted sesame seeds: 1 teaspoon

-Beni shooga/pickle red ginger: 1 tablespoon
-Natto: 1 standard pack
-Cucumber (Japanese style, thin and crunchy): 1/2
-Thin leeks: 1~2

RECIPE:

-Chop the beni shooga finely. Add to rice with sesame seeds. Mix well.
Cut the cucumber into long thin strips.
Do the same with the leek.
Mix natto with its seasoning well (if not sold together, use soy sauce, sesame oil and mustard).

On a sushi roll pad, spred the nori/dry seaweed sheet. Cover it evenly with the rice.
As shown in picture above, fill the roll (starting fromabout 1 quarter of the width) with cucumber, leeks and natto.
Roll delicately first, then firmly.
Leave inside the pad until you serve.

Before serving, unroll the sushi roll and cut it with a sharp knife.
Wipe the knife cleanly after each cut!

Enjoy!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
sake, shochu and sushi

Natto & Rice Patties

Here is a simple way of turning leftovers in a great snack!

Natto & Rice Patties!

INGREDIENTS: For 6 10 cm-wide patties

-Steamed rice (cold): 1 bowl
-Okonomiyaki powder mix: 1 cup/200 cc
-Egg: 1
-Water: 1 cup/200 cc/ml
-Minced meat (of ypur choice): as appropriate
-Nira/Chinese chives: 12 sprigs
-Leek: as appropriateDried hijiki/sweet seawed: 2 tablespoons
-Cabbage: 1/8 (chopped)
-Natto: 1 standard pack

RECIPE:

-Chop all the vegetables including seaweed (as it is). Put them inside a bowl. Cover them with cellophane paper and cook in microwave oven for 3 minutes.

-Take out. Let cool down. Add rice, egg and okonomiyaki powder mix. Mix well.
Add minced meat natto and mix well.

-Heat some sesame oil in a frypan.
Pour the patties batter into the frypan with a ladle and shape as pattiies.
Fry well on both sides.
While cooking, prepare an okoniyaki sauce with mayonnaise, soy sauce, mustard, bbq sauce and a little ketchup.

-Serve at once with a good beer!

Hope this will become an idea you can work on!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
sake, shochu and sushi

Vegan Japanese Cuisine: Lotus Root and Natto Sandwiches

I still have plenty of recipes with natto to publish!
This time I would like to introduce a very simple idea for a cruchy snack (Bazooka Gourmet will certainly have a comment for that! LOL):
Lotus Root and Natto Sandwiches!

INGREDIENTS: For 4 people

-Lotus root/Renkon: 20 cm long piece or the equivalent in 2 or 3 roots
-Natto: 1 standard pack
-Ooba/large shiso leaves/perilla leaves: 1 for each sandwich!
-Leek: as appropriate (chopped)
-Cornstarch: as appropriate
-Soy sauce: as appropriate

RECIPE:

-Cut the lotus root into 5 mm/1/2 cm thick slices. Wash in clear cold water.
Mix the natto with the chopped leeks and the tare/sauce and mustard provided in usual packs (if unavailable add some soy sauce, sesame oil and mustard).
Wash the large perilla leaves in clear cold water.

-Take water off both sides of lotus root slices with kitchen paper. Do the same with perilla leaves. Sprinkle lotus root slices with cornstarch on one side only, that is the side which will come in contact with frypan and oil.
Make sandwiches with one slice of lotus root + one perilla leaf + natto mix + one more lotus root slice.
Pour a little oil of your liking in a frypan and fry snadwiches on both sides until the lotus root is cooked and has attained a nice colour.

-Serve with a light soy sauce and yuzu kosho/lime and pepper paste for extra seasoning!

-Enjoy with a beer!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
sake, shochu and sushi

Vegan Japanese Cuisine: Natto Mabodofu

Mabodofu in Japanese or Mapo Doufu in Chinese Mapo doufu, is a popular Chinese dish from the Sichuan (Szechuan) province. It is a combination of tofu (bean curd) set in a spicy chili- and bean-based sauce, typically a thin, oily, and bright red suspension, and often topped with minced meat, usually pork or beef. Variations exist with other ingredients such as water chestnuts, onions, other vegetables, or wood ear fungus, but these are rarely considered authentic Sichuanese.

The Japanese sometimes combine it with natto to create a vegan recipe!

Natto Manofu!

INGREDIENTS: For 2~ people

-Natto: 2 standard packs
-Tofu (silk to fu): 1 standard block/300~400 g
-Leek: 1/2 finely chpped
-Fresh ginger: 3×3 cm cube, finely chopped
-Garlic: 1 clove, finely chopped
-Salad oil or seasme oil: as appropriate
-Soy sauce: 1 tablespoon
-Mirin/Sweet sake: 1 tablespoon
-Japanese sake: 1 tablespoon
-Doubanjiang/豆板醤: 1 tablespoon
-Shichuan pepper (if a vailable): a little

RECIPE:

-Mix the natto with its tare/sauce. If tare is not provided, mix it with 2 tablespoons of soy sauce. Press water out of tofu. Cut tofu into small pieces (size of the pieces is up to your preference actually!).

-In a bowl mix soy sauce, Japanese, mirin and Doubanjiang into seasoning sauce. Set apart.

-Heat oil in a frypan. Throw in the chopped leek, ginger and garlic. Stir fry for a while.

-Once the leek have become half transparent throw in natto and the seasoning sauce. Mix and heat quickly for a short while.

-Add tofu, Fry until natto has mixed with tofu.

-If there is not enough water to your preference, add some hot (not cold!) water. Sprinkle with Shichuan pepper and serve atop freshly steamed plain rice!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
sake, shochu and sushi

Vegan Japanese Cuisine: Fried Spicy Natto & Daikon

Since I started this series on natto, (Lou Ann, keep your eyes open!), I seem to have found more vegan recipes for it!

Fried Spicy Natto & Daikon:

INGREDIENTS: For 2~3 people

-Daikon: 10 cm long piece (peeled, bear in mind that the bottom tip is hotter!)

-Natto: 2 standard packs
-Soy sauce: 2 tablespoons
-Mirin/Sweet sake: 1 tablespoon

-Seven Flavor Chili Pepper/Shichimi Togarashi (Shichimi)/七味唐辛子/: as much as you like!

RECIPE:

-Cut the daikon into 1~2 cm square pieces.
Mix the natto with the tare and other condiments provided in a bowl. Put aside.

-Pour some oil in a frypan. Fry the daikon pieces over a medium fire until they become half transaprent.

-Lower the fire. Add the natto to the daikon and mix well while cooking until the natto has become less sticky.

-Add soy sauce and mirin. Stir. Check taste and add seasoning if needed.
Last add Shichimi and mix.
Serve with beer or Japanese sake!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
sake, shochu and sushi

Vegan Sushi: Natto & Sesame Seeds Roll

Some time ago, I did come with some Vegan Sushi suggestions.
Since I have started postings on natto (Lou Ann; , keep your eyes open!), combining it with vegan is only natural!

Natto & Sesame Seeds Sushi Roll!

INGREDIENTS:

-Natto: 1 standard pack
-Dry seaweed/nori: 1 standard sheet
-White (actually yellow!) sesame seeds: 8 tablespoons
-Rice: 1 “go” (180 cc/ml
-Konbu/seaweed (hard type for cooking): 3×3 cm piece

●Salt: 1/3 teaspoon
●Sesame oil: 1 teaspoon
●Japanese mustard: as appropriate
◎Rice vinegar: tablepsoons
◎Sugar: 1 teaspoon
◎Salt: 1/3 teaspoon

RECIPE:

-Wash the recipe and steam until still a little firmer than usual.

-Drop “◎” ingredients in a small and gently heat until all is dissolved. Try to keep it lukewarm.

-Add “●” ingredients to natto and mix.

-Mix in “◎” liquid with rice by “cutting ” it in.

-Line a sushi roll mat with cellophane paper and sprinkle the whole surface with sesame seeds.

-Spread the sushi rice evenely over the sesame seeds covered cellophane paper. Cover with the dry seaweed sheet.

-Spread the natto mix along one side of the sushi rice and on the seaweed.

-Roll in carefully by lifting the cellophane paper at the same time.

-If you think that the roll is not round enough to your taste, pinch each cellophane paper extremity shut and press into shape.
When cutting the sushi roll, you can do it across the cellophane paper with a sharp knife and then delicately unwrap it.
Wipe your knife clean after each cut!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Ideal Party

Please check the new postings at:
sake, shochu and sushi