Tuesday, June 8, 2010
Nuts over Nattou
It seems that my last venture in the kitchen making the natsu mikan marmalade was all it took to stimulate my labor pains. I got myself admitted to the hospital at 7AM and our baby girl was born 12 hours later. As I stayed for a week at the hospital, I thought that my next blog entry would be about hospital food but that would take a lot more energy so it would have to wait. One thing significant that happened to me while I was in the hospital was, I suddenly found myself liking, no, loving natto (fermented soybeans)!
And so, since I got back from the hospital, natto has been a regular on our breakfast table and I have also convinced Rad to eat it regularly too! I was more encouraged when I found out that Shizuoka Gourmet is having a series of recipes on natto in his blog. What a coincidence!
For this week though, we have been eating natto with its sauce and mustard topped with bonito flakes and some nori. Sometimes, with fresh raw egg. I can swear that despite the sleepless nights, I feel more energized everyday because of natto (or perhaps I have just really convinced myself of that!LOL)
So anyway, while Ken and I went to shop yesterday, I picked up a copy of QuiCooking and I found this recipe (小松菜と納豆のからししょうゆあえ or Komatsuna and Nattou with Mustard and Soysauce dressing） which I tried last night for dinner. The recipe called for komatsuna (Brassica rapa var. perviridis var. komatsuna) or Japanese mustard spinach, which is Rad`s favorite.
Komatsuna or Spinach (cut and boiled)
1 pack nattou
nattou sauce and mustard (usually included with the nattou)
Mix the spinach and nattou in a bowl. Then mix in the remaining ingredients.
So simple really. But I was glad my usual spinach salad got a bit livelier and healthier.