大豆は1日水に漬けています。
それを圧力鍋で80分蒸しています。
豆は指で簡単に潰れるほど柔らかく蒸しあがります。
今回はヨーグルトメーカーの温度設定を41℃にして36時間発酵させました。
出来上がった豆の食感も味も納豆ですが残念なことにそれは糸を引いてくれません。
発酵の温度も時間もかえて何度も試しているんですがうまくゆきません。
次の手作り納豆に腰が引けています。
出来上がった糸を引かない納豆はオクラの小口切りと混ぜて熱いご飯にのせて食べています。
オクラのぬめりが納豆の糸の代わりをしてくれます。
これに鰹節を混ぜているのでおいしいい味になります。
次回はラップの使い方を工夫してみます。
うまくいくかなあ・・・
First, the soybeans are soaked in water for one day.
Then, they are steamed in a pressure cooker for 80 minutes.
The beans are steamed until they are soft enough to be easily crushed with my little finger.
Then, they are steamed in a pressure cooker for 80 minutes.
The beans are steamed until they are soft enough to be easily crushed with my little finger.
This time, I set the yogurt maker to 41°C and fermented it for 36 hours.
The resulting beans had the texture and taste of natto, but unfortunately, they didn't produce the stringy texture I was hoping for.
I've tried again and again, adjusting the fermentation temperature and duration, but it hasn't worked.
I'm hesitant to try making homemade natto again.
The resulting beans had the texture and taste of natto, but unfortunately, they didn't produce the stringy texture I was hoping for.
I've tried again and again, adjusting the fermentation temperature and duration, but it hasn't worked.
I'm hesitant to try making homemade natto again.
I mix the natto (fermented soybeans) that doesn't produce strings with finely chopped okra and serve it over hot rice.
The okra's sliminess serves as a substitute for the strings in natto.
Adding bonito flakes makes it even more tasty.
Next time, I'll try a different way of using plastic wrap.
I wonder if it will work...

