Updated This summer 28, 2015.
Natto and shiso maki are fermented soy bean and eco-friendly perilla leaf rolls which are covered with dried seaweed (nori). It's full of protein and flavor, and also the perilla plant adds a little freshness which brings this tapas dish altogether.
Japanese meals frequently contain several really small tapas style dishes which are enjoyed along with steamed short grain white-colored or brown grain along with a soup, for example miso shiru. As a result, it's not uncommon for Japanese families to organize four or five different dishes for supper. This natto and shiso maki adds huge assortment to some typical Japanese meal .
Although natto is sort of of the acquired taste, and it is either hated or loved even among Japanese, it's a staple in Japanese food. If you're searching for an easy and quick snack or appetizer, these natto and shiso maki require merely a couple of ingredients to organize (natto, soy sauce, dried bonito flakes), doesn't need any cooking, and therefore are filled with protein and quite scrumptious. Should you're within the "love natto" camp, I certainly recommend giving this dish a go.
So far as the dried seaweed is worried, I suggested cutting small slices from plain "yaki nori" roasted dried seaweed sheets, because these tend to be more pliable. The smaller sized pre-cut seasoned dried seaweed offered at Japanese financial markets are frequently very crisp and break easily when attempting to make these rolls.
Natto might be bought in the refrigerated or frozen portion of Japanese and asian supermarkets. The packages are frequently offered in teams of three and can include seasoning sauce (tare) and Japanese hot mustard (karashi) packets.
Natto varieties include chopped natto (hikiwari), regular size natto beans, and small size natto beans (kotsubu). With this recipe, I made use of small size natto beans.
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Ingredients
- 1 two ounce pack of small natto (fermented soy beans)
- 1 packet of natto seasoning (supplied with packaged natto) or substitute 1/4 teaspoon soy sauce to taste
- Japanese hot mustard (karashi). to taste
- 1/8 teaspoon soy sauce (optional), to taste
- 1 tablespoon dried bonito flakes
- 3 eco-friendly shiso (perilla) leaves
- 3 small bits of dried seaweed (nori)
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Preparation
- In a tiny bowl, empty the items in 1 natto (fermented soy beans) package.
- Add some seasoning packet that is included with the natto. If preferred, for further flavor give a dash of soy sauce.
- Mix a tiny bit of Japanese hot mustard (karashi), optional. Frequently, a little packet of mustard is incorporated with packaged natto.
- Add dried bonito flakes. Using chopsticks, mix the bonito and natto together until well incorporated.
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- Wash and completely pat dry the eco-friendly shiso (perilla) leaves. When the foliage is wet, it'll rapidly dampen the dried seaweed (nori) once the rolls are created.
- Because of the small size the dried seaweed, its easiest to create these rolls inside your hands. Lightly hold a bit of dried seaweed in your palm, lay a shiso leaf on the top from the seaweed, after which utilizing a spoon, scoop a little area of the natto mixture in the heart of the shiso leaf. Lightly roll the natto and shiso closed. Rest the "maki" on the serving plate. Repeat and serve immediately.
