Master Natto Like a Pro: The Scientific Golden Rule
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(1) Video Section
(2) Ryota's One-Point Advice: The Science of Stirring Natto
Did you see my Natto guessing game? It's round, sticky, and honestly, some foreigners find it challenging. But scientifically speaking, there is a way to make it incredibly delicious!
The secret is "Polyglutamic Acid" (Umami strings).
Here is the golden rule:
- Stir Natto 50 times WITHOUT sauce = Umami Explosion!
When you stir Natto first, you incorporate air and create long chains of amino acids, multiplying the Umami. If you add salty soy sauce too early, it prevents these chains from forming properly! This simple science turns a scary dish into a fluffy, savory delight.
Have questions about this tip? Ask me directly in our community!
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(3) Ingredients (Serves 1)
You can enjoy this with our ultimate Japanese comfort food: TKG (Tamago Kake Gohan)!
- Cooked Rice: 1 bowl (Warm)
- Natto: 1 pack
- Egg Yolk: 1 (Pasteurized or safe for raw consumption)
- Soy Sauce or Dashi Soy Sauce: 1 tsp
- 💡 Don't know how to make authentic Dashi? Check our [Basic Dashi Guide]
- Green Onions: Chopped (Optional)
(4) Instructions
1. The 50-Stir Rule: Open the Natto. Do NOT add the sauce yet! Stir vigorously 50 times until it becomes white and fluffy.
2. Season: Now, add the included sauce or 1 tsp of Dashi soy sauce. Stir 10 more times.
3. Prepare the Base: Place warm rice in a bowl and make a small well in the center.
4. The Fusion: Pour the fluffy Natto over the rice. Gently place the egg yolk in the center. Top with green onions, mix well, and enjoy your scientific Umami bomb!
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