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Ingredients
- 1 bag Fresh okara
- 200 grams Chinese cabbage kimchi (with the juices)
- 1 pack Natto (small bean type)
- 2 tbsp Soy sauce
- 1 tbsp Sake
Method
- Dry-fry the fresh okara in the frying pan (over medium-high heat).
- Roughly chop the Chinese cabbage and kimchi.
- Add the Step 2 kimchi to the Step 1 frying pan and stir-fry.
- Add the soy sauce and sake to Step 3.
- Add the natto and combine it until crumbly.
- It's done.