<Natto savory pancake/ 納豆焼き>
＜Yield> 1 servings
<Prep time> 8 mins
<Cook time> 7 mins
chopped chinese chives ½ cup
chopped onion ¼ cup
3 tbsp of potato starch
1 tbsp of rice wine
1 tsp of mirin
pinch of salt
1 ½ tbsp of olive oil
spicy mayo sauce
2 tbsp of mayo
½ tsp of sriracha hot sauce
1 tbsp of rice vinegar
½ tsp of soysauce
1; Chop chives into bite size. Chop onion into small pieces.
2; In a bowl mix natto( 1 pack including sauce and mustard), ½ cup of chopped Chinese chives, ¼ cup of chopped onion, 3 tbsp of potato starch, 1 tbsp of rice wine, 1 tsp of mirin, and pinch of salt. Combine them all together.
3 To a pan on mid heat, Drop ⅕ of process 2. Make a circular disc shape. Pop the lid and cook it for 4mins. Open the lid and cook another 3mins over mid heat until the bottom is crisped up.
4; Enjoy with the dipping sauce.
<Miwa’s tips> ※Watch more on YouTube!
1; You can tweak the veggies. I personally love the crunchiness of onion.
2; You can swap potato starch for corn starch.
3; If you are vegan, swap natto sauce which comes in a package for 1 tsp of soy sauce.
Keep it in an air-tight container in the fridge for 4 days.
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2021/ 04/ 20 MIWA