Natto (with the sauce packet that comes with the natto)
Put the ◎ ingredients into the bowl of the rice cooker, and mix well with your hands.
Add the natto (including the sauce), mix well with a spatula, level out the surface and cook using the regular rice setting (about 30 minutes).
If the surface becomes dry it's done. Leave to cool down a bit, then invert onto a plate.
Finished. You can eat it as is without any sauce. Try using more curry powder or other spices as topping.
The surface will be crispy when it's freshly cooked. The insides are moist and soft. If you use a 5 rice cooker cup capacity cooker, the cake will be about 1.5 cm high.
Here I used rice flour instead of rice bran. It's a little more dense and chewy than the rice bran version, and more lightly flavored. You could add a bit more curry powder and sauce.
Story Behind this Recipe
I've been thinking up several recipes that use rice bran, but of all the baked type recipes this one is the easiest and healthiest I think. The stickiness of the natto counteracts the dryness of the okara, and the distinctive odors of the rice brain and natto cancel each other out for a very good result. I've made the ingredient amounts easy to remember, and used the sauce that comes with the natto to to eliminate waste.
Adjust the cooking time depending on your rice cooker. When you are cooking the cake, it will smell like natto. (Some people may not like that, so just in case.) The cake itself has the flavors of the curry powder and the nutty sauce, so I don't think the natto taste is too strong.