Today's breakfast is a bit challenging menu.
I was interested in the menu using natto and cheese on the twitter of Kayanoya which is dashi shop.
I would like to use the baguettes, natto and cheeses at home, and I would like to mix the dashi soup well.
The ingredients is like these.
Ingredients (for one serving)
Baguette ... favorite amount
Natto ... 1 Pack
Gouda cheese ... your favorite amount
Salt koji ... about 3 teaspoons
Mascarpone ... about 4 teaspoons
White dashi soup ... about two teaspoons
Soy sauce ... a little bit
Pepper ... a bit
1. Cut baguettes and bake natto with cheese
Cut the baguette to a size that is easy to eat.
Put natto and gouda cheese on it and bake it with a toaster.
2. Make dashi soup sauce
Create a source mixing with Shiokoji, mascarpone, white dashi soup and soy sauce.
Well, it looks a bit bad (laughs)
3. Put the dashi sauce on the baked baguette
Bake the baguette until it becomes crispy, and dashi soup sauce over it.
Finally, it is completed by shaking a pepper.
Candid impressions.
This is OK (lol)
Just how was it?
Maybe the amount of salt koji of the source was too little much.
The sauce might have been better if it had more of the dashi soup and soy sauce flavor.
But I think I could bring out the new potential of natto.
This is interesting, so I would like to try again.
