Photograph of the finished Natto

Japan · Đậu nành lên men trộn cơm Natto

Natto

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Natto (fermented soybeans) Natto (fermented soybeans) 1.3 lb
  • Photograph of Steamed rice Steamed rice 2.2 lb
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Dijon mustard Dijon mustard 1.1 oz
  • Photograph of Spring onion Spring onion 3.5 oz
  • Photograph of Nori seaweed Nori seaweed 16 leaves
  • Photograph of Sesame oil Sesame oil 2 ⅛ tbsp

Method

  1. 1 Stir the natto in the bowl with chopsticks in one direction for exactly 50 rotations.
  2. 2 The secret is to whisk 50 times before seasoning; the more strands of starch there are, the richer the flavor becomes.
  3. 3 Only add soy sauce and mustard after whisking; adding them beforehand will result in strands that cannot be stretched.
  4. 4 Add the egg yolks and beat for another 20 revolutions until the mixture is smooth.
  5. 5 Sprinkle with chopped green onions and shredded nori seaweed.
  6. 6 Scoop some onto a bowl of hot rice, drizzle with a few drops of sesame oil, and eat immediately.
Start cooking