Jerusalem Artichoke with Natto

Enjoy the natural texture of the Jerusalem artichoke!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 2

Ingredients

Jerusalem artichokes 2
Natto 1 pack
Okra several
Spring onion 1
Ponzu or noodle broth (mentsuyu) as required

Method

1
Peel the artichoke and cut into fine strips. Boil the okra for 1 minute then roughly chop. Chop the spring onions.
2
Mix together the artichoke, okra and natto in a bowl.
3
Sprinkle with the spring onions and pour the ponzu or noodle broth over before serving.
4
How to treat Jerusalem artichoke: the skin is edible so it needs cleaning under water, removing any blemishes, if you want to eat it.

Tips & Note

Jerusalem Artichoke with Natto

Enjoy the natural texture of the Jerusalem artichoke!

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 2

Ingredients

Jerusalem artichokes 2
Natto 1 pack
Okra several
Spring onion 1
Ponzu or noodle broth (mentsuyu) as required

Jerusalem Artichoke with Natto

Recipe ID :760 Posted on 09 JUN 2015

Serves 2

views 3,690
printed 164

saved 1

Enjoy the natural texture of the Jerusalem artichoke!

Share

Ingredients

Method

1
Peel the artichoke and cut into fine strips. Boil the okra for 1 minute then roughly chop. Chop the spring onions.
2
Mix together the artichoke, okra and natto in a bowl.
3
Sprinkle with the spring onions and pour the ponzu or noodle broth over before serving.
4
How to treat Jerusalem artichoke:the skin is edible so it needs cleaning under water, removing any blemishes, if you want to eat it.
PRO
Nagomi Kitchen
I’ve got 73 recipes!

NAGOMI KITCHEN
Step into my kitchen!
Adding mayonnaise gives this a deeper flavour.
Lamb cutlets or chops, Garlic, Salt & pepper, Mayonnaise, Light soy sauce, White wine or sake, Wasabi, Watercress, Green beans
PRO
Nice and tasty for when you don't have much appetite.
Turnips (large), Tinned white crab meat , Dashi stock, Sake, Mirin, Light soy sauce, Sea salt, Potato starch or cornflour in a bit of water
PRO
The radishes have a lovely warm taste of the mackerel.
Tinned mackerel in teriyaki sauce, Radishes, Sake, Water, Chives, Oil
PRO
The butter soy sauce really give this dish a great flavour.
Brussels sprouts, Firm tofu, Butter, Light soy sauce, Bonito flakes, Salt & pepper
PRO
This goes well with cooked rice because of the dashi sauce from the tinned mackerel.
Tinned mackerel (in sauce), Oyster mushrooms, Chinese leaves, Konjak potato noodles, Sake, Light brown sugar, Soy sauce, Sea salt, Cayenne pepper
PRO
Cook the rice together with the core of the sweet millet.
Rice, Sweet millet (or millet), Sea salt, Raw fresh sweetcorn, Water
PRO

Comment


Upload your
“I made it!!” photo

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME