Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go

1. 1

   Rinse the soy beans and reconstitute overnight for 12 hours in water 3 to 4 times times the amount of soy beans.

2. 2

   Steam the reconstituted soy beans in a pressure cooker for 30 minutes.

3. 3

   Put soy beans into the yogurt maker while still warm, and a mixture of powdered natto bacteria and 1/2 to 1 tablespoon of cooled boiled water, then mix.

4. 4

   Without covering with the inner lid, cover with cheese cloth or a paper towel, and close the lid, leaving a slight gap for air to escape.

5. 5

   Set the yogurt maker to 105F/40C for 24 hours.

6. 6

   When a whitish film forms on the surface and the soy beans are stringy when pulled apart, it's done.

7. 7

   This is how it looks before storing in the refrigerator.

8. 8

   Store in a container with a drainboard, if available, and let sit in refrigerator for 1 to 2 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.