Natto & Okara Kimchi

• 1 bag Fresh okara
• 200 grams Chinese cabbage kimchi (with the juices)
• 1 pack Natto (small bean type)
• 2 tbsp Soy sauce
• 1 tbsp Sake

1. Dry-fry the fresh okara in the frying pan (over medium-high heat).
2. Roughly chop the Chinese cabbage and kimchi.
3. Add the Step 2 kimchi to the Step 1 frying pan and stir-fry.
4. Add the soy sauce and sake to Step 3.
5. Add the natto and combine it until crumbly.
6. It's done.

fresh okara, chinese cabbage, pack, soy sauce, sake

Taken from cookpad.com/us/recipes/150606-natto-okara-kimchi (may not work)