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  • Hi, I'm Francis,

  • the host of this show "Cooking with Dog."

  • Let’s cut the ingredients for Natto-jiru.

  • Cut the daikon radish into quarter rounds.

  • Slice them into quarter inch slices.

  • Cut the carrot into half rounds.

  • Slice them into quarter inch slices.

  • Peel the taro potato.

  • Cut the potato into half inch rounds.

  • Remove the stems of the shiitake mushrooms.

  • Cut the mushrooms in half.

  • Wrap the deep-fried sliced tofu (aburaage) with a paper towel

  • and press it with your hands.

  • Flip it over and press it again to remove the excess oil.

  • Unwrap the fried tofu

  • and cut it into one and a half inch strips.

  • Remove the root part of the spring onion leaves.

  • Stack the leaves together

  • and chop them into fine pieces.

  • Pour the dashi stock into the pot

  • and turn on the burner.

  • When it’s boiled, reduce the heat to low and simmer for 5 minutes.

  • Remove the sardines with a mesh strainer.

  • Drop in the daikon radish,

  • carrot,

  • taro potato, shiitake mushrooms

  • and fried tofu.

  • Heat the pot at high heat.

  • When it’s boiled again, remove the foam with the mesh strainer.

  • Put the lid on and simmer for about 10 minutes at low heat.

  • When the vegetables are cooked,

  • ladle out some dashi stock from the pot

  • and add it to the miso in the bowl.

  • Dissolve it thoroughly with a whisk.

  • Pour the dissolved miso into the pot.

  • Lightly stir with the ladle

  • and turn off the burner.

  • This is natto, fermented soy beans.

  • Don’t let the distinctive smell put you off.

  • Natto is rich in vitamins

  • and will bring unique flavor and texture to the soup.

  • Put the natto in the suribachi bowl and press with the tip of the surikogi pestle.

  • Next, grind it with the pestle in a circular motion.

  • It will get very sticky, but no worries.

  • This is totally fine for natto.

  • When it gets smooth,

  • ladle out the miso soup from the pot and add it to the natto paste.

  • Continue to grind the natto and dilute it with the miso soup.

  • If it is too thick, add extra miso soup and mix.

  • Now, it’s time to put the natto paste in the pot.

  • Do it at once with no hesitation!

  • Turn on the burner.

  • Even out the natto soup with the ladle.

  • When it starts to boil, turn off the burner.

  • Serve the Natto-jiru in a bowl.

  • Sprinkle on the chopped spring onion.

  • The gooey taro potato and sticky natto will keep the miso soup warm.

  • After adding natto, try not to boil the soup,

  • otherwise some of the flavor will be lost.

  • Be adventurous and try out this healthy, nutritious Natto-jiru recipe.

  • Good luck in the kitchen!

Hi, I'm Francis,

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C1 natto miso soup miso soup pot ladle

How to Make Natto-jiru

  • 25 3
    阿多賓 posted on 2013/09/19
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