Text 20209, 147 rader
Skriven 2007-09-09 18:15:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL BRYANT
Ärende: Re: stinky tofu
=======================
-=> Quoting Carol Bryant to Jim Weller <=-

 -> And yet it's strangely appealing.

 CB> You could be a candidate for natto.  Have you tried it yet?

Not yet; I only know of it by reputation. And yes, I intend to try
it next.

 CB> Bleah.

Quite possibly. I reserve judgement though. [g]
  
I have a buddy, Joe, who moved from Yellowknife to Japan a year ago.
He was our office's computer guru. Just a kid but he charged out at
$80 per hour and was worth every penny. When he worked on my system
at home he charged us one hour not two, if we fed him. That's why I
once bragged I was an $80 a plate chef and Roslind a $40 per loaf
bread baker. We lost him to Tokyo when Sachiko came along. She came to
Canada just for one winter to work as a tourist guide but decided to
stay a while longer. Her next job was at McDonald's, Joe went in for
a burger and the rest is history.... they got married last month.
The point of this wandering tale is that Joe reports, "NATTO IS
AWESOME!!!".

We shall see.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Noodles And Dipping Sauce
 Categories: Main dish, Sauces, Japanese, Noodles, Chicken
      Yield: 12 Servings
 
  2 1/2 c  Dashi or light chicken stock
    1/2 c  Plus 2 tb dark soy sauce
      4 tb Mirin
      1 ts Sugar
      1 oz Dried bonito flakes
           Cooked cold soba noodles
           Thinly sliced scallions
           Grated daikon
           Quail eggs
           Natto
 
  Combine the dashi, soy sauce, mirin, and sugar in a saucepan and
  bring just to a boil. Stir in the bonito flakes and immediately
  remove from the heat. Wait about 10 seconds for the flakes to get
  thoroughly soaked, and then strain. Let liquid cool to room
  temperature. Serve with cold soba noodles for dipping, along with
  scallions, grated daikon, quail eggs and natto if you have a taste
  for it.
  
  TAMALES WORLD TOUR SHOW
  Recipe By: Susan Feniger and Mary Sue Milliken
  From: Holly Butman
  Date: 25 Sep 97 Mastercook Recipes (Mailing List) Ä
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Santa Cruz Natto (Fermented Soybeans)
 Categories: Japanese, Beans, Info
      Yield: 24 Servings
 
      2 c  Dried soybeans
           Water
      1 pk Commercial natto
 
  Recently I've tried Natto beans. I've been meaning to try it for a
  long time and I finally did it. In Japan this is a breakfast food,
  made of fermented Soy Beans. It becomes stringy and gooey. Most
  people hate it. For me it was love at first bite:) This stuff is
  incredible. I had only one problem. It is kind of expensive. At
  least, as much of it as I use. I have not stopped eating it
  regularly since that first try. Found out - it is also incredibly
  healthy. Go figure:)
  
  I have been using a simple recipe to make Natto at home. The first
  batch tasted incredible! However I used a bit much liquid. It was not
  as dry as the commercial stuff. As I type, I have a new batch on the
  stove. I will try to make it more to the original.
  
  Here is the recipe I have found, in case anyone cares to try making
  it at home. Please let me know any results, and ideas about Natto.
  
  Note: Please read the entire recipe first and make a note of the
  ingredients and utensils that will be needed. The starter culture
  must be obtained from store-bought natto, unless you have other
  sources such as rice straw.
  
  Soak two cups of dried soybeans overnight in ten cups of water. Put
  the soybeans in a stainless steel basket (or colander) and cover it
  with a piece of cloth slightly larger than the basket. Put the above
  in a pressure cooker with 3 cups water, and place it on the stove.
  Turn on the stove. After the pressure cooker starts hissing, turn
  down the flame so that the hissing is at its minimum level. Cook for
  15 minutes (measured from the time the hissing has started). DO NOT
  OPEN the pressure cooker yet. Allow the pressure cooker and its
  contents to cool down. If waiting is not your style, place the
  pressure cooker in the sink filled with cold water. (The soy beans
  are considered to have cooled down as long as its temperature is
  below 140 degrees F.)
  
  Make sure that the kitchen counter and its surrounding area are
  absolutely clean. Sterilize a tablespoon with boiling water. Wash
  your hands and arms - long-sleeved shirts not recommended. Have a
  package of commercial natto ready. Open the lid of the pressure
  cooker, peel back the cloth cover to one end of the basket, and using
  the tablespoon, quickly mix in about two spoonfuls of natto starter
  with the beans. Replace the cloth cover. Close the pressure cooker
  lid with its air relief hole _uncovered_. Place the cooker in a
  picnic ice-chest and place an electric heating pad over it. Replace
  the ice-chest cover.
  
  The natto will be ready in between 24 and 48 hours, depending on
  the temperature of the heating pad. As an alternate heat source, a
  7.5 watt light bulb may be used. If you don't have a pressure
  cooker, a regular pot may be used. In this case, the cooking time
  will need to be increased to about two hours, and the amount of
  cooking water to about six cups.
  
  Copyright (c) Ryusuke Obinata.
  
  Source: Ryusuke Obinata, Tokyo Food Page
  
  My comments: I do not have a pressure cooker. Stove top worked fine.
  About two hours. For fermenting, I leave the beans in the pot to
  cool, and place it in the center of a Food Dehydrator's bottom tray
  covering around the bottom of the pot with aluminum foil so the
  rising heat stays at the bottom of the pot.
  
  In about 30 hours I had Natto. A bit thin, but it was delicious.
  
  IronDad @ Geocities
 
MMMMM


Cheers

YK Jim


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