Tinfoil Chef

This is an unusual sounding oriental dish that is supposed to be a lot better than it sounds. I say that because after it’s two to three day preparation period is over, somebody who doesn’t know what it is might run out for a supply of mold killer when they open the pot to find out that it’s full of something made with fermented soybeans

Before starting on this, you should be sure to read the entire recipe first and double check thave you have all of the ingredients and utensils needed. You’ll also need a starter culture that can be obtained from store bought natto unless you have access to other sources like rice straw.

Start by soaking two cups of dried soybeans in ten cups of water at overnight (8 to 10 hours I believe0.

When the soybeans are ready move them to a stainless steel basket or colander and cover it with a cheesecloth or a light kitchen towel that’s slightly larger than the basket.

Move that arrangement to a pressure cooker along with 3 cups water and put it on the stove and cook over a medium high heat until the pressure cooker starts hissing, then turn the heat down until it’s just barely hissing.

Give it 15 minutes after the hissing starts. and turn off the heat.

*DO NOT OPEN* the pressure cooker until it’s cooled. You can put it a sink filled with cold water to speed the cooling process. Once the temperature is below 140 degrees F.

Open the pressure cooker and peel back the cloth cover and using a tablespoon that’s been sterilized in boiling water, quickly mix in about two tablespoons natto starter. Then replace the cloth cover and close the pressure cooker. Leave the pressure relief hole uncovered.

Place the cooker in one of those plastic or styrofoam ice chests and put an electric heating pad on top of it and cover the chest.

The natto will take 24 and 48 hours, depending on the temperature of the heating pad.

2 cups dried soybeans
10 cups water
1 package commercial natto

Technorati Tags: rice straw, soybeans, oriental dish, recipe, natto starter culture, pressure vooker, natto, fermented soybeans

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