Natto with soy sauce is a traditional Japanese breakfast dish made from fermented soybeans, known for its distinctive sticky, stringy texture and earthy, savory flavor. It’s a simple yet nutritious way to start the day, and the addition of soy sauce, and often a bit of mustard or green onion, balances the beans’ natural umami. This recipe shows you how to prepare natto authentically, ensuring you get the perfect consistency and flavor every time.
Ingredients
- 1 package (1.7 oz / 50 g) natto (fermented soybeans)
- 1 teaspoon (5 ml) soy sauce (use Japanese soy sauce for best flavor)
- 1/2 teaspoon (2.5 g) Japanese karashi mustard (optional, or substitute with 1/4 teaspoon Dijon mustard)
- 1/2 stalk green onion, thinly sliced (optional, for garnish)
Instructions
- Remove the natto package from the refrigerator. Open the package and discard the small packet of dashi broth (or save it for another use). You will find the natto beans in the container, along with a separate packet of Japanese mustard (karashi) and soy sauce.
- Transfer the natto beans to a small bowl. Using chopsticks or a fork, stir the beans vigorously in one direction for about 1 minute. This is crucial to develop the characteristic sticky, stringy texture. The beans will become increasingly gooey and stretchy as you stir.
- Add the soy sauce and the karashi mustard (if using) to the natto. Stir again for another 30 seconds to combine everything thoroughly. The mixture should become even more viscous and glossy.
- If using, sprinkle the sliced green onion over the top for a fresh, mild onion flavor.
- Serve immediately, preferably over a bowl of steamed white rice. Enjoy the natto on its own or mixed into the rice.
Tips
- Stir well: The more you stir the natto, the more strings you’ll get, which is a sign of good texture. Don’t be shy; beat it for at least a minute.
- Use the right soy sauce: Japanese soy sauce (like usukuchi or koikuchi) has a more balanced flavor that complements natto. If you only have Chinese soy sauce, use slightly less, as it can be saltier.
- Mustard substitute: If you don’t have Japanese karashi mustard, Dijon mustard is a decent substitute, but it will have a slightly different, more vinegary taste. You can also omit it entirely.
- Don’t overcook: Natto is eaten raw; never heat it, as the heat will destroy the beneficial enzymes and alter the texture unpleasantly.
Serving Suggestions
Natto is traditionally served over a bowl of hot steamed white rice. For a complete breakfast, pair it with a bowl of miso soup, a grilled fish fillet (like salmon), and some pickled vegetables (tsukemono). You can also add a raw egg yolk on top of the natto for extra richness, though some prefer to avoid raw eggs due to safety concerns. In Japan, natto is also sometimes used as a topping for toast, or mixed into cold soba noodles for a summer dish.
Variations
- Natto with egg: Crack a raw egg yolk over the prepared natto and mix well. The yolk adds a creamy, rich texture. (If you are concerned about raw eggs, use pasteurized eggs.)
- Natto with kimchi: Add a spoonful of kimchi and a drizzle of sesame oil to the natto for a spicy, tangy twist.
- Natto with tuna: Mix in a few pieces of raw sushi-grade tuna for a more substantial dish. (Ensure the tuna is labeled sushi-grade and has been frozen per FDA guidelines for raw consumption.)
- Natto with okra: Add sliced raw okra to the natto for an extra slimy texture, a popular combination in Japan.
Storage and Reheating
Natto is best eaten fresh, immediately after preparation. If you have leftovers, you can store them in an airtight container in the refrigerator for up to 1 day. However, the texture will become less appealing, and the beans may dry out. To reheat, do not microwave the natto directly; instead, let it sit at room temperature for 15 minutes, or place the bowl in a warm water bath for a few minutes. Do not heat it too much, as that will kill the beneficial bacteria and ruin the texture. Unopened packages of natto can be stored in the refrigerator for up to a week, or in the freezer for up to a month (thaw in the refrigerator before using).
Frequently Asked Questions
What does natto taste like? Natto has a strong, earthy, and slightly nutty flavor. Some people describe it as having a cheesy or mushroom-like taste. The texture is slimy and stringy, which can be off-putting to some, but it’s a beloved delicacy in Japan.
Is natto good for you? Natto is highly nutritious. It’s rich in protein, vitamin K2, and probiotics, which are beneficial for gut health. It’s also a good source of iron and calcium. However, it is also high in sodium, so it should be consumed in moderation, especially if you are watching your salt intake.
Can I eat natto without soy sauce? Yes, you can eat natto without soy sauce, but the flavor will be quite different. The soy sauce adds salt and umami, which balances the earthy taste of the beans. If you prefer, you can use a low-sodium soy sauce or even a splash of ponzu sauce for a citrusy note.
Why is my natto not stringy? If your natto isn’t stringy, it might be because you didn’t stir it enough. The stringiness comes from the fermentation process, but the stirring helps develop the strands. Also, make sure you are using fresh natto; if it’s past its expiration date, the texture may be off. If you are using frozen natto, thaw it completely in the refrigerator before stirring.
Can I cook natto? While natto is traditionally eaten raw, you can cook with it. For example, you can add it to stir-fries or use it as a filling for onigiri (rice balls) that you then grill. However, cooking will destroy the beneficial bacteria, so it’s not recommended if you’re eating it for the probiotic benefits.
What is the slime on natto? The slime, or viscous film, on natto is produced by the fermentation process, specifically by the bacteria Bacillus subtilis. This slime is a natural and desirable characteristic of natto, and it’s what gives the dish its unique texture. It contains amino acids and other nutrients.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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