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Hi, I'm Francis,
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the host of this show "Cooking with Dog."
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Let’s cut the ingredients for Natto-jiru.
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Cut the daikon radish into quarter rounds.
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Slice them into quarter inch slices.
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Cut the carrot into half rounds.
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Slice them into quarter inch slices.
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Peel the taro potato.
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Cut the potato into half inch rounds.
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Remove the stems of the shiitake mushrooms.
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Cut the mushrooms in half.
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Wrap the deep-fried sliced tofu (aburaage) with a paper towel
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and press it with your hands.
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Flip it over and press it again to remove the excess oil.
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Unwrap the fried tofu
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and cut it into one and a half inch strips.
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Remove the root part of the spring onion leaves.
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Stack the leaves together
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and chop them into fine pieces.
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Pour the dashi stock into the pot
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and turn on the burner.
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When it’s boiled, reduce the heat to low and simmer for 5 minutes.
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Remove the sardines with a mesh strainer.
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Drop in the daikon radish,
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carrot,
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taro potato, shiitake mushrooms
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and fried tofu.
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Heat the pot at high heat.
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When it’s boiled again, remove the foam with the mesh strainer.
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Put the lid on and simmer for about 10 minutes at low heat.
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When the vegetables are cooked,
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ladle out some dashi stock from the pot
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and add it to the miso in the bowl.
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Dissolve it thoroughly with a whisk.
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Pour the dissolved miso into the pot.
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Lightly stir with the ladle
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and turn off the burner.
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This is natto, fermented soy beans.
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Don’t let the distinctive smell put you off.
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Natto is rich in vitamins
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and will bring unique flavor and texture to the soup.
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Put the natto in the suribachi bowl and press with the tip of the surikogi pestle.
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Next, grind it with the pestle in a circular motion.
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It will get very sticky, but no worries.
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This is totally fine for natto.
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When it gets smooth,
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ladle out the miso soup from the pot and add it to the natto paste.
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Continue to grind the natto and dilute it with the miso soup.
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If it is too thick, add extra miso soup and mix.
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Now, it’s time to put the natto paste in the pot.
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Do it at once with no hesitation!
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Turn on the burner.
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Even out the natto soup with the ladle.
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When it starts to boil, turn off the burner.
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Serve the Natto-jiru in a bowl.
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Sprinkle on the chopped spring onion.
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The gooey taro potato and sticky natto will keep the miso soup warm.
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After adding natto, try not to boil the soup,
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otherwise some of the flavor will be lost.
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Be adventurous and try out this healthy, nutritious Natto-jiru recipe.
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Good luck in the kitchen!