Hello everybody, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, natto & tofu doria (rice gratin). It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Nattō (納豆) is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. It is served with karashi mustard, soy or tare sauce, and sometimes Japanese bunching onion. Natto is a traditional Japanese food often served at breakfast, alongside miso soup, fish and rice.

Natto & Tofu Doria (Rice Gratin) is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. Natto & Tofu Doria (Rice Gratin) is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have natto & tofu doria (rice gratin) using 6 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Natto & Tofu Doria (Rice Gratin):

1. Make ready 2 bowlfuls Warm cooked rice
2. Get 1 Egg
3. Make ready 1/2 block Silken tofu
4. Get 1 pack Natto
5. Get 1 tbsp Soy sauce
6. Prepare 1 as liked Easy melting cheese

Because he's practically expressionless himself, he also likes to use ceremonial masks and is often carrying them. A traditional Japanese food product made from fermented soybeans. You can help Wiktionary by elaborating on the origins of this term.

Instructions to make Natto & Tofu Doria (Rice Gratin):

1. Lightly grease a heatproof dish. Fill it with rice, then flatten out the surface.
2. Smash up the tofu in a bowl. Add the egg, natto, and soy sauce. Mix it thoroughly.
3. Top the rice with the sauce from Step 2. Scatter some cheese on top and bake for 5 minutes in a toaster oven or even, or until the cheese is browned.
4. Ready to serve and ENJOY!

You can help Wiktionary by elaborating on the origins of this term.

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