the host of this show "Cooking with Dog."

Let’s cut the ingredients for Natto-jiru.

Cut the daikon radish into quarter rounds.

Slice them into quarter inch slices.

Cut the carrot into half rounds.

Slice them into quarter inch slices.

Peel the taro potato.

Cut the potato into half inch rounds.

Remove the stems of the shiitake mushrooms.

Cut the mushrooms in half.

Wrap the deep-fried sliced tofu (aburaage) with a paper towel

and press it with your hands.

Flip it over and press it again to remove the excess oil.

Unwrap the fried tofu

and cut it into one and a half inch strips.

Remove the root part of the spring onion leaves.

Stack the leaves together

and chop them into fine pieces.

Pour the dashi stock into the pot

and turn on the burner.

When it’s boiled, reduce the heat to low and simmer for 5 minutes.

Remove the sardines with a mesh strainer.

Drop in the daikon radish,

carrot,

taro potato, shiitake mushrooms

and fried tofu.

Heat the pot at high heat.

When it’s boiled again, remove the foam with the mesh strainer.

Put the lid on and simmer for about 10 minutes at low heat.

When the vegetables are cooked,

ladle out some dashi stock from the pot

and add it to the miso in the bowl.

Dissolve it thoroughly with a whisk.

Pour the dissolved miso into the pot.

Lightly stir with the ladle

and turn off the burner.

This is natto, fermented soy beans.

Don’t let the distinctive smell put you off.

Natto is rich in vitamins

and will bring unique flavor and texture to the soup.

Put the natto in the suribachi bowl and press with the tip of the surikogi pestle.

Next, grind it with the pestle in a circular motion.

It will get very sticky, but no worries.

This is totally fine for natto.

When it gets smooth,

ladle out the miso soup from the pot and add it to the natto paste.

Continue to grind the natto and dilute it with the miso soup.

If it is too thick, add extra miso soup and mix.

Now, it’s time to put the natto paste in the pot.

Do it at once with no hesitation!

Turn on the burner.

Even out the natto soup with the ladle.

When it starts to boil, turn off the burner.

Serve the Natto-jiru in a bowl.

Sprinkle on the chopped spring onion.

The gooey taro potato and sticky natto will keep the miso soup warm.

After adding natto, try not to boil the soup,

otherwise some of the flavor will be lost.

Be adventurous and try out this healthy, nutritious Natto-jiru recipe.

Good luck in the kitchen!