Ingredients with Measurements:
- 1 cup of nattō
- 1 cup of chopped kimchi
- 1 tablespoon of soy sauce
- 1 tablespoon of sesame oil
- 1 teaspoon of sugar
- 1 teaspoon of minced garlic
- 1 teaspoon of minced ginger
- 1 tablespoon of chopped scallions
Special Equipment Needed:
- Mixing bowl
- Spoon
Step-by-Step Instructions:
1. In a mixing bowl, combine the nattō and chopped kimchi.
2. Add the soy sauce, sesame oil, sugar, minced garlic, minced ginger, and chopped scallions. Mix well.
3. Cover the bowl with plastic wrap and let it sit at room temperature for 30 minutes to allow the flavors to meld.
4. Serve the nattō kimchi as a side dish or as a topping for rice or noodles.
Time:
Preparation time: 10 minutes
Cooking time: None
Temperature:
Room temperature
Serving size:
4 servings
Nutritional information:
Calories per serving: 90
Total fat: 4g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 400mg
Total carbohydrates: 9g
Dietary fiber: 2g
Sugar: 4g
Protein: 5g
Substitutions for ingredients:
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of sesame oil, you can use olive oil or avocado oil.
- Instead of sugar, you can use honey or maple syrup.
- Instead of scallions, you can use chopped cilantro or parsley.
Variations:
- Add diced cucumber or shredded carrots for extra crunch.
- Use gochujang (Korean chili paste) instead of minced garlic and ginger for a spicier flavor.
- Add a splash of rice vinegar for a tangy taste.
Tips and Tricks:
- Make sure to mix the nattō and kimchi well to evenly distribute the flavors.
- If you don't like the slimy texture of nattō, you can mix it with a fork to break up the strands.
- Adjust the amount of soy sauce and sugar to your taste preference.
Storage Instructions:
Store the nattō kimchi in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
This dish is best served at room temperature and does not need to be reheated.
Presentation Ideas:
Serve the nattō kimchi in a small bowl or on a plate as a side dish. You can also top it on rice or noodles for a quick and easy meal.
Garnishes:
Garnish with sesame seeds or chopped scallions for extra flavor and texture.
Pairings:
This dish pairs well with grilled meats or fish, stir-fried vegetables, or a simple salad.
Suggested Side Dishes:
Serve with steamed rice or noodles and a side of miso soup for a complete meal.
Troubleshooting Advice:
- If the nattō is too slimy, mix it with a fork to break up the strands.
- If the dish is too salty, reduce the amount of soy sauce or use low-sodium soy sauce.
Food Safety Advice:
Make sure to use clean utensils and wash your hands before handling food. Store leftovers in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food History:
Nattō is a traditional Japanese food made from fermented soybeans. Kimchi is a traditional Korean side dish made from fermented vegetables.
Flavor Profiles:
This dish has a savory, umami flavor from the nattō and soy sauce, with a tangy and spicy kick from the kimchi.
Serving Suggestions:
Serve as a side dish or as a topping for rice or noodles.
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Region: Japanese