Easy & Tasty Natto Tare Sauce Recipe
At breakfast, I often eat natto (fermented soybeans) with a bowl of white rice, so there are always some natto packs in the fridge in my house.
The Japanese natto pack mostly comes with sachets of Tare sauce and Karashi yellow mustard, but the amount of the enclosed sauce tends to be small.
Today, I thought I wanted to make a bowl of natto rice Tsuyudaku (汁だく) or soupy, so I really wanted some extra sauce.
Easy & Tasty Natto Sauce Recipe
As a result, I researched how to make natto sauce online and found a super easy yet reputable recipe by chance.
The simplicity instantly made me want to try it, and I decided to make my own based on its directions.
All you need to prepare for this recipe are soy sauce, mirin, water, and dashi powder.
As the variety of dashi used in commercial natto sauce varies depending on the maker, you can use your desired flavor of granules.
Following the instructions, I actually made the Tare sauce and enjoyed a bowl of Tsuyudaku Natto Gohan, as shown above!
And here, for those interested, I will share the process with photos.
|First, combine one part mirin, two parts soy sauce, and three parts water in a small bowl
|After adding a pinch of dashi granules, transfer the bowl to the microwave oven.
|Then, microwave it at 500 watts for 20 seconds. Lastly, give the mixture a good stir to finish it.
|Season natto beans with the prepared sauce and enjoy Tsuyudaku Natto Gohan!