Steps

1. Place `200g` of bean sprouts in a heatproof container, cover, and heat at 600W for `2 minutes 40 seconds`.
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2. If `1 pack` of natto (for bean sprouts) is whole-bean natto, chop it finely. `【Tip!】` Chopping the natto helps it mix better with the bean sprouts. If it's too much trouble, you can leave it as is.
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3. Cool the heated bean sprouts by rubbing them in cold water, then squeeze out the moisture thoroughly. `【Tip!】` Squeezing out the moisture significantly improves how well the natto adheres.
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4. In a bowl, combine the chopped natto, `½ tsp` chicken stock powder, about `⅓ tsp` soy sauce, and `2 tsp` pure sesame oil, then mix well. `【Tip!】` Using pure sesame oil adds rich flavor with a small amount and can mask the smell of bean sprouts.
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5. Plate the mixed bean sprouts, sprinkle with sesame seeds, and "Infinite Natto Bean Sprouts" is complete.
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6. In a bowl for hiyajiru, add `1½ tbsp` miso. Add a small amount of the `220cc` water (just enough to dissolve the miso), and mix well with chopsticks. `【Tip!`> Using country miso without dashi makes it easier to adjust the flavor later by adding dashi.
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7. Add the remaining `220cc` water (cold water is preferred) and mix.
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8. Add `4 dashes` of MSG(Ajinomoto) (MSG) and `2g` bonito powder, mix well, and create the base for the chilled miso soup. `【Tip!】` MSG(Ajinomoto) (MSG) acts as a substitute for kombu dashi, and when combined with bonito powder, it creates a deep umami flavor.
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9. Add `1 pack` of natto (for hiyajiru) directly, without using its sauce or mustard, and mix lightly. `【Tip!】` Adding the natto sauce will make the flavor too strong, so if you use it, reduce the amount of miso.
   🕒 11:05
10. Add `1 pack (150g)` of silken tofu and mix lightly. `【Tip!】` Adding tofu directly without heating provides an easy source of protein and nutrients.
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11. Finally, sprinkle with scallions, and "Super Slimming Natto Hiyajiru" is complete.
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