Introducing Tottori's famous Stamina Natto, the perfect dish to combat summer fatigue, with a Kasa-style arrangement. It's a great side dish for rice, or pair it with crispy bell peppers for a delicious appetizer. This nutritious dish is sure to be a hit with kids too.
Ingredients
Main Ingredients (2-3 servings)
- Ground chicken 150g
- Hikiwari natto (crushed fermented soybeans) 3 packs
- Bell peppers 4
- Ginger 10g
- Garlic 1-2 cloves
- Chives 3 stalks
Seasonings
- Sesame oil 1 tbsp
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Soy sauce 1 tbsp
- [A] Sugar 2 tsp
- Natto's included sauce and mustard
- Tabasco to taste
Steps
- Submerge 4 bell peppers whole in ice water to make them crisp and cool. [This is the key!] Cutting them will make them watery. Submerging them whole locks in their aroma for a delicious result. If you have time, refrigerate them overnight for even crispier peppers.
- Finely mince 10g of ginger.
- Mince 1-2 cloves of garlic.
- Finely chop 3 stalks of chives.
- Add the included sauce and mustard to 3 packs of hikiwari natto and mix well.
- Heat 1 tbsp of sesame oil in a frying pan over medium heat. Sauté the garlic and ginger until fragrant.
- Once fragrant, add 150g of ground chicken and stir-fry until it breaks apart.
- Add [A] ingredients: 1 tbsp Cooking Sake (Rice Wine), 1 tbsp Soy Sauce, and 2 tsp Sugar. Stir-fry briefly.
- Add the mixed hikiwari natto and cook while stirring for a short time.
- Add the chives and stir-fry quickly.
- Season with a little Tabasco to taste. [This is the key!] Adding Tabasco for a hint of spiciness is the traditional way. Adjust the amount to your preference.
- Cut the chilled bell peppers in half, remove the seeds, and serve alongside.
- Stamina Natto with Bell Peppers is ready. Enjoy!
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