Natto
Fermented soybeans turn sticky and stringy with a funky, savory depth after a warm 24-hour ferment.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
Allergens
Soy
Natto is a traditional Japanese fermented soybean dish prized for its sticky, webby texture and pungent, umami-rich flavor. Steamed soybeans are inoculated with natto spores and held warm for about a day, developing the characteristic slime and aroma. Serve it over hot rice with soy sauce and mustard for a classic breakfast.
Ingredients
- 2 cups dried soybeans
- 4 cups water, for soaking soybeans
- 6 cups water, for steaming soybeans
- 1/4 teaspoon natto spores (bacillus subtilis starter culture)
- 2 tablespoons water, boiled and cooled, for mixing starter
Method
-
Rinse the dried soybeans under cold water, then place them in a large bowl and cover with 4 cups water. Soak at room temperature for 12 to 16 hours, until beans are swollen and about double in size.
-
Drain the soaked soybeans and transfer to a steamer basket or large pot fitted with a steaming rack. Add 6 cups water to the pot and steam the beans, covered, until very tender and easily mashed between fingers.
-
While the beans steam, sterilize a shallow heatproof dish or several small containers by rinsing with boiling water, then let cool slightly.
-
In a small bowl, dissolve the natto spores in 2 tablespoons boiled, cooled water.
-
Drain the steamed soybeans well and transfer to a large bowl while still hot. Pour the dissolved natto spores over the beans and stir vigorously with a clean spoon to coat every bean evenly.
-
Spread the inoculated beans in a thin, even layer in the prepared dish, about 1 1/2 inches deep. Cover loosely with a clean breathable cloth or paper towel to allow airflow while retaining moisture.
-
Place the dish in a warm spot held at 100 to 104°F, such as a yogurt maker, oven with the light on, or dehydrator, and ferment undisturbed.
-
Check the natto; it should look dry on the surface with visible white, sticky film and a strong ammonia-like aroma. Stir a bean with a fork to confirm long, sticky strings form.
-
Transfer the natto to an airtight container and refrigerate to halt fermentation and mellow the flavor before serving.
-
Serve chilled or at room temperature over hot steamed rice, stirring briskly with chopsticks until very sticky and stringy, then season with soy sauce and karashi mustard if desired.
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Natto
Natto is a traditional Japanese fermented soybean dish prized for its sticky, webby texture and pungent, umami-rich flavor. Steamed soybeans are inoculated with natto spores and held warm for about a day, developing the characteristic slime and aroma. Serve it over hot rice with soy sauce and mustard for a classic breakfast.
Make ahead 6 servings 212 cal
Ingredients
- 2 cups dried soybeans
- 4 cups water, for soaking soybeans
- 6 cups water, for steaming soybeans
- 1/4 teaspoon natto spores (bacillus subtilis starter culture)
- 2 tablespoons water, boiled and cooled, for mixing starter
Method
- 1
Rinse the dried soybeans under cold water, then place them in a large bowl and cover with 4 cups water. Soak at room temperature for 12 to 16 hours, until beans are swollen and about double in size.
- 2
Drain the soaked soybeans and transfer to a steamer basket or large pot fitted with a steaming rack. Add 6 cups water to the pot and steam the beans, covered, until very tender and easily mashed between fingers.
- 3
While the beans steam, sterilize a shallow heatproof dish or several small containers by rinsing with boiling water, then let cool slightly.
- 4
In a small bowl, dissolve the natto spores in 2 tablespoons boiled, cooled water.
- 5
Drain the steamed soybeans well and transfer to a large bowl while still hot. Pour the dissolved natto spores over the beans and stir vigorously with a clean spoon to coat every bean evenly.
- 6
Spread the inoculated beans in a thin, even layer in the prepared dish, about 1 1/2 inches deep. Cover loosely with a clean breathable cloth or paper towel to allow airflow while retaining moisture.
- 7
Place the dish in a warm spot held at 100 to 104°F, such as a yogurt maker, oven with the light on, or dehydrator, and ferment undisturbed.
- 8
Check the natto; it should look dry on the surface with visible white, sticky film and a strong ammonia-like aroma. Stir a bean with a fork to confirm long, sticky strings form.
- 9
Transfer the natto to an airtight container and refrigerate to halt fermentation and mellow the flavor before serving.
- 10
Serve chilled or at room temperature over hot steamed rice, stirring briskly with chopsticks until very sticky and stringy, then season with soy sauce and karashi mustard if desired.