Natto is a traditional Japanese dish known for its distinctive, nutty flavor and sticky texture. Made from fermented soybeans, it may not look appealing at first glance, but it's a powerhouse of nutrients and umami goodness. Whether you're a natto novice or a seasoned fan, making it at home is a fun culinary adventure.
Soybeans are the star of the show, providing the base and protein-rich goodness of natto. Make sure to use dried soybeans for the best texture. The natto starter culture is essential for fermentation, introducing the beneficial bacteria that give natto its unique character. Soy sauce adds a salty depth, while mustard gives a subtle kick, boosting the overall flavor profile. Finally, scallion adds a fresh, mild onion flavor and a pop of color.
Natto pairs wonderfully with steamed rice for a traditional Japanese breakfast. Consider adding a raw egg yolk for extra creaminess, or sprinkle with sesame seeds for a nutty crunch. It's also delicious as a topping for toast, alongside avocado and a drizzle of soy sauce.
Start by rinsing the soybeans thoroughly to remove any dust or impurities. Once clean, soak them in water for a full 12 hours or overnight. This rehydrates the beans, making them easier to cook. After soaking, drain the soybeans and move them to a large pot. Cover with fresh water and bring to a boil, then reduce the heat and let them simmer for about 6 hours. You’ll know they’re done when they’re tender enough to mash between your fingers.
Once cooked, drain the soybeans and allow them to cool slightly. This step is crucial as it prepares them for the fermentation process. Meanwhile, mix the natto starter culture with a small portion of the soybeans to ensure it's evenly distributed. Then, combine this mixture with the rest of the soybeans in a sterilized container. Stir well to ensure that the starter culture is mixed throughout.
Cover the container with plastic wrap, making sure to poke small holes to allow air circulation. This setup creates the perfect environment for fermentation. Place the container in a warm area, ideally around 100°F, and let it ferment for 24 hours. This is where the magic happens, as the beans develop their signature flavor and texture.
After fermentation, refrigerate the natto for at least 12 hours before serving. This resting period enhances the flavor, making it more enjoyable. When you’re ready to serve, mix in a bit of soy sauce and mustard, then top with scallion for a fresh finish.
Share