Introducing local recipes that allow you to enjoy a little travel feeling while staying at home. This time I made "Soboro Natto" from Ibaraki prefecture. A dish that combines natto and dried daikon radish.

Ibaraki's local recipe "Soboro Natto" A pleasant texture of dried daikon and natto!

Ibaraki Prefecture's local recipe "Soboro Natto" is a combination of natto and dried daikon radish. It's a taste that you can enjoy after you miss white rice.

Material ( For 2 people )
Kiriboshi daikon	30g (1.06oz)
Natto	1 pack
soy sauce	2 tsp
Sesame oil	1 tablespoon

Soboro Natto

material

Kiriboshi daikon 30g (1.06oz)
1 pack of natto 2 teaspoons of soy sauce
1 tablespoon sesame oil

How to make

1. Rinse the dried daikon radish thoroughly and rehydrate with water for 15 to 20 minutes. After that, squeeze the water well.

2. Sprinkle sesame oil in a frying pan and fry the dried daikon and soy sauce on medium heat for about 2 minutes.

3. Turn off the heat, add the natto, the sauce attached to the natto, and the mustard if you like, and add the whole to finish.

What is the taste of soboro natto?

An exquisite sense of unity with sticky natto entwined with dried daikon radish with a crispy texture. The mild sweetness of radish that exudes as you chew, the aroma of salty soy sauce and sesame oil, and the unique flavor of natto match. The mustard accent is slightly effective, and the taste that you will miss after you miss the white rice.

A delicious natto dish that is typical of Ibaraki, which is known as a natto producing area. It doesn't look gorgeous to add color to the table, but once you make it, you'll be addicted to it.