Natto
Greg Dunmore
Rated 5.0 stars by 1 users
Servings
1
Kind of like a practical joke, Natto is one of those foods that tends to divide people - you either love it or you don’t. Its aroma, texture, and flavor are unmistakable, but for those who fall for it, it quickly becomes a staple. I’m firmly in that camp. I enjoy natto at least once a week, often as a simple breakfast alongside a warm bowl of miso soup.
This recipe is one of my favorite ways to prepare it - balanced, satisfying, and easy to come back to again and again.
Note: Natto is typically sold frozen at Asian markets, most often in 40g packs bundled in sets of three.
Ingredients
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40 g natto
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1/4 tsp Yamaki Jozo Organic Soy Sauce
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1 cup hot, steamed Japanese-style rice
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1 umeboshi, pitted and finely chopped
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1 egg yolk (optional)**
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1 tsp scallion, thinly sliced
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1 tbsp Nori - Kizami (Shredded)
Directions
Discard the seasoning sauce and mustard included with the natto. Do not use them for this recipe.
Transfer the natto to a small bowl if needed.
Using the “natto rule,” stir the natto with chopsticks about 100 times to develop a smoother texture and deeper flavor.
As you mix, the natto will become foamy. Around 80 to 90 stirs, add the soy sauce.
Continue mixing until the natto turns slightly darker and glossy.
Place 1 cup of hot, steamed rice in a serving bowl.
Spoon the natto over one side of the rice.
Add the egg yolk on the opposite side.
Place the chopped umeboshi between the natto and egg yolk.
Top with scallions, then finish with kizami nori.
Serve immediately and mix everything together before eating.
Recipe Note
**This recipe uses raw eggs.
CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.