Monday, October 1, 2012

Simmer Fermented Soybean (納豆 トマト煮) ပဲပုတ္ခ်က္

Fermented Soybean or Natto in Japanese is an Asian fermented soybean product which is popular for health benefits. However the strong smell of the soybean makes it difficult for the foreigner to consume it. The research study showed that Natto is a source of protein, enrich with amino acids, fatty acids, vitamins, polyamines, carbohydrates, numerous antioxidants, phytosterols, increases the digestibility and assimilation of nutrients in the body. Intake of moderate amount fermented soybean in daily food will enhance well-being.

In Japan, usually people take it as a breakfast top over a hot rice, pour soy sauce and mustard for the flavor. Some may add grated radish and chop spring onion. Today I am cooking it in a Shan way, simmer it in a tomato sauce. By washing away the slippery texture, make it easier to eat. Another way to enjoy Natto as a Shan way of cooking.

Ingredients ( 2 servings)

1 pack of Natto ( 3 small packs inside)
1/4 medium onion 
2 cloves garlic
1 medium tomato ( or 2 tablespoons of can tomatoes)
2cm ginger
1/2 teaspoon salt
Little Katsuobushi- fish powder ( optional)
1 tablespoon of oil
Little spring onion or coriander

1. Prepare the ingredients by chopping it finely.

2. Take the Natto out from pack, wash it in a strainer well until all the slippery texture is gone. Drain well.

3. Heat the oil, stir fry chopped onion and garlic until fragrant.

4. Add grated ginger, chopped tomato, and stir it for a while. Break the tomato well.

5. Add the Natto, season with salt, little water and simmer it for a while. When the water is gone, the simmer Natto is ready to serve. Top with chopped spring onion and Katsuobushi powder and serve hot with rice. Adding fresh chili is another option if you like spicy. It simply delicious with a nice aroma of chili which goes very well with the simmer Natto.

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