Categories
Food Health Recipes

Instant Pot Natto

INGREDIENTS

  • 1/2 lb of organic natto-specific soybeans (from Laura Soybeans)
  • Takahashi Nattomoto spores (from Amazon)
  • Water

DIRECTIONS

  1. Wash soybeans until water is clear
  2. Drain, and add water 3:1 ratio
  3. Soak soybeans overnight (16-24 hours)
  4. Remove any skin or bad beans
  5. Transfer beans to Instant pot, and cover with 1″ water above
  6. Pressure cook on “bean mode” for 30 minutes, Natural release 15 minutes. Let cool for 20 minutes (temp drops from 175° to 130°)
  7. Sterilize glass bowl, rice bowl, chopsticks, and spoon in boiling water
  8. Drain soybeans, saving some broth
  9. Place soybeans in glass bowl, stir in 1 tiny spoon of Nattomo, mix well, add 2 Tbsp of broth, stir more
  10. Cover bowl with plastic wrap, and punch holes with sharp knife, or toothpick
  11. Add 1 cup hot water to bottom of Instant Pot
  12. Place bowl on trivet in Instant Pot
  13. Remove seal from Instant Pot lid (to save seal from odor)
  14. Halo starts forming after about 8 hrs.
  15. Set on yogurt mode for 24 hours
  16. Leave at room temp a couple of hours to cool.
  17. Continue fermenting in fridge for 3-5 days to mellow for best flavor.
  18. Freeze what cannot be consumed with a few days
  19. Season with soy sauce or soup base to eat.