Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, natto & tofu doria (rice gratin). It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Natto & Tofu Doria (Rice Gratin) is one of the most favored of current trending meals on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Natto & Tofu Doria (Rice Gratin) is something which I have loved my whole life. They are fine and they look fantastic.

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.

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

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

1. Make ready 2 bowlfuls Warm cooked rice
2. Make ready 1 Egg
3. Make ready 1/2 block Silken tofu
4. Get 1 pack Natto
5. Make ready 1 tbsp Soy sauce
6. Take 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.

Steps 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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