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    Marinated Mulukhiyah (Jew’s Mallow) and Natto (Recipe) モロヘイヤと納豆のネバ胡麻和え



    Marinated Mulukhiyah (Jew’s Mallow) and Natto (Recipe) モロヘイヤと納豆のネバ胡麻和え

    [Music] Hi everyone. Today I wanted to show you how to make marinated moa natto. I’m not sure whether I’m calling the vegetable correctly, but we Japanese call it moa and it’s a very nutritious and healthy vegetable and they really love to eat it with natto because they both have a gooey texture and they go perfect together. So, I hope you can try it out and I hope you enjoy it. Here are the [Music] ingredients. So, first we’re going to remove the leaves from the stems. I remember I used to help my mom doing [Music] this. Wash lightly and drain well. Now add a bit of salt in a boiling water. It helps retain the bright green color. Then add a dash of sesame oil. It helps the absorption of keratene. Then boil the mul here for a few seconds. [Music] Then drain [Music] well. Today I’m going to use natto with collagen. I think it’s a great product, but you can also use regular natto and I recommend okame natto because it tastes good and it’s a very popular product. You can find the seasoning sauce in the package. I’m not going to use the mustard today. Now remove the film. Put natto in a bowl. Then add the seasoning [Music] sauce. Mix [Music] well. Add well drained moia. [Music] Add one teaspoon soy sauce and 2 tbsp ground white sesame [Music] seeds. Mix [Music] well. Then serve in a dish. [Music] And now it’s [Music] done. Thanks for watching. I hope you enjoyed my tutorial. [Music] What is it?

    Perfect dish to support your health and beauty. Natto is a vegan source of high-quality protein. Mulukhiyah contains 8 times as much calcium as spinach, and of course rich in vitamins.

    I am sorry if you don’t like this gooey texture, but believe me! It is nutritious and rich in protein!!!

    This recipe is very easy, so I will give you some nice tips, so don’t miss them!

    ———————————
    Marinated Mulukhiyah and Natto

    Difficulty: Very Easy
    Time: 5min
    Number of servings: 2
    Calories per serving: 160Kcal (110Kcal without sesame seeds)

    Ingredients:
    100g (3.5oz.) Mulukhiyah (Jew’s Mallow / Corchorus) *you can use spinach instead
    salt & sesame oil
    2 packages Natto
    2 packets seasoning sauce (attached)
    1 tsp. soy sauce
    2 tbsp. ground white sesame seeds

    Directions:
    1. Remove the Mulukhiyah leaves from the stems. Wash the Mulukhiyah leaves in cold water and drain well.
    2. Bring a pot of water to a boil. Add a bit of salt (the salt helps the Mulukhiyah to retain its bright green color) and sesame oil (the oil helps the absorption of carotene). Boil the Mulukhiyah for a few seconds. Drain well with paper towels (do NOT wash because you don’t want to wash out the Vitamin C).
    3. Put Mulukhiyah, Natto, seasoning sauce, soy sauce, and ground white sesame seeds in a bowl. Mix well until gooey.

    ↓レシピ（日本語）
    http://cooklabo.blogspot.jp/2009/07/blog-post_31.html
    ———————————

    Natto I used:

    Okame Natto with Collagen (発酵コラーゲン納豆)
    2500mg collagen per packet
    http://www.takanofoods.co.jp/products/detail.php?id=39

    Okame Natto (おかめ納豆) – most popular and standard packaging
    http://www.takanofoods.co.jp/products/detail.php?id=2

    Music by
    Josh Woodward
    Soft Orange Glow
    http://www.joshwoodward.com/
    http://www.youtube.com/joshwoodward

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    View 47 Comments

    47件のコメント

    1. @headstrongkenet on

      Spinash isn't a word…..use spell check before you judge. Also, there are a lot of Japanese borrowed words that mean something completely different from their origins. For example the word for an all-you-can-eat buffet is the English word for a Nordic warrior. I'm sure she didn't mess up the name of the vegetable. It's something she says she's eaten since childhood.

    2. @da959 on

      Thank You for the info.Unfortunately here in the U.S. we don't always have access to these types of foods. I can't say that i wouldn't try it if I could find it.I'm always willing to try something new. I've just never seen anything like this before..However, I do live in a pretty small town so this would be considered some what exotic.

    4. @headstrongkenet on

      She clearly stated that mulukhiya is just what they call Jew's Mallow in Japan. You are being defensive over nothing. She got nothing wrong. Calling Jew's Mallow Mulukhiya in Japan is obviously a part of THEIR culture. I am just saying that there was no need to attack a woman who is doing a fantastic job teaching us about Japanese cooking because you don't understand the Japanese language and it's use of borrowed words.

    5. @WDForty1 on

      The real point is, that ISN'T spinach, it's a different vegetable. in the description it says you can use spinach instead, but what she uses IS NOT. I think i know what it is and I believe i've had it before, just can't remember the name for it in Chinese, and actually don't know what the english name is for it either.

    9. @meriadocbrandebouc on

      In most arab countries, this is what we call mulukhiya. I know some people in Algeria (maybe Morocco as well ?) who call okras mulukhiya. I call okras "Gnawiya" in arabic.

    13. @headstrongkenet on

      I think people are missing the point I am making. I know that she is not using spinach and that mulukhiya is apparently the Arabic word for spinach, but Japanese has an interesting system of borrowing words that I am trying to explain. The Japanese many times have taken a word and changed its meaning completely based on their understanding or what the word reminded them of. So, while she is clearly not using spinach and even though spinach is mulukhiya in Arabic, Ochikeron was not incorrect.

    15. @ellievk88 on

      Hi, I really love all your recipes! It's simple, creative and delicious! I've learned alot from all your video =D
      Just one question, is natto really that stinky? I've never tried before and whenever I saw it in a menu of a Japanese restaurant in my country, I am so tempted to try it ><

    17. @neccosan on

      I had no idea you can remove the film like that from the natto O_O
      I always removed the lid and then twist the film praying it would come off lol

      I want to try this recipe but don't think I can find mulukhiyah from my asian grocery store =(

    22. @coffeeandpeach on

      Ochiii i got a big package of Konbu the other day and now i thought: can i only make Dashi stock with Konbu? or are there any other recipes, like 'Konbu salad' or anything similar! Thanks in advance <3

    24. @leannmonjak on

      In our part of the Arab world we call it mulukhiya too ( ^ω^ ) we finely chop the leaves and then cook them with chicken stock and serve with rice! It goes AMAZING with rice! =D we even season with a squeeze of lemon juice before serving. Try it Ochi-san it is really yummy ^_−☆ and if you want i will tell you how we make our chicken stock for mulukhiya… =) <3

    27. @whombb on

      Mulukhiya is NOT spinach, it tastes and looks totally different from spinach! and thanks Ochikeron for the recipes! 🙂

    33. @appleandorange1 on

      すごく美味しそうです！北米に住んでいますが、生のモロヘイヤが手にはいらずもっぱらパックになった冷凍（液体状）のを使ってスープを作っています。生のモロヘイヤでおひたしやモロヘイヤ納豆食べたいです。。。

    34. @ochikeron on

      モロヘイヤ好きなんですね！うちの母親から言わせると、日本のモロヘイヤ（生）は高いわりに粘りが少ないし味が薄いとか。いちばん美味しいのは中東のモロヘイヤらしいですw でも、アメリカでもちょっとしゃれたスーパーに行くとありそうな気がするんですが、難しいですかね〜 (~~;;;

    39. @coffeeandpeach on

      thanks for the reply, but i guess you misunderstood my question: i was asking if there are any other recipes with Konbu besides Dashi 🙂
      i know how to make dash from kondbu but thank you very much for replying, it was very nice of you 🙂

    40. @coffeeandpeach on

      well that sounds very delicious! Thank you so much for your help :9 next time i make Dashi stock i know what to do with the konbu instead of just throwing it away! Thanks alot <3

    41. @hongxnguyen on

      I'm Vietnamese and we use it to make soup. It's called canh rau day; it's chopped up and cooked with either dried or fresh ground/minced shrimp. My makes it a lot in the summertime. It's slimey like okra, has a little rougher texture than spinach, and super healthy. I like it, don't care for it much when made with dried shrimp though.

    42. @7elu on

      mulukhiya is more of an arabic, not jewish vegetable.
      I find it interesting what you did with it, I'm definitely gonna try it!

    43. @lysismoonlight5513 on

      Does anyone know why this vegetable is called "jew's mallow"? Is it used in Jewish cooking or something? I tried to google it but couldn't find the answer. 
      For the recipe, you could try adding chopped nuts on top for crunch 🙂 such as hazelnuts, peanuts or almonds.

    44. @Jo0o0odie1995 on

      my mom is hardcore Arab and she's not into Japanese food that much,
      maybe if I cook this mulukhia dish for her she'll like Japanese cuisine a bit more XD