Natto and kimchi are two things that we pretty much always have in our fridge, so I don't know why I hadn't tried this recipe before! It's fantastic! There was nothing left to take photos of though, so here's a little green moth who was hanging out on the kitchen ceiling the other night instead. It's antennas are amazing, you can see them really well if you click on the photo to get the larger image!
Ingredients: (makes 12)
80g natto
80 grams fresh chives
100g cabbage kimchi
1/4 of an onion
1 large potato
1 egg
1/2 tablespoon sesame oil
1 teaspoon soy sauce
extra sesame oil as required
Method:
1. Chop the chives into 3cm pieces, the kimchi up as you like it, and slice the onion finely.
2. Peel the potato and soak it in cold water for 5 or 6 minutes
3. Mix together the egg, sesame oil and soy sauce, add the vegetables from 1. and the natto. Grate the potato very finely into the mixture and combine well.
4. Heat the remaining sesame oil in the frying pan and leave on low heat, and add the mixture 1 tablespoon at a time to make little round pancake shapes. Cook for 5 minutes on one side before flipping and cooking for a further 2 minutes.
We put a little bit of kochujan on them when we ate them. Ah, happiness!
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