Are you looking for a unique ingredient to add some excitement to your meals? Look no further than natto, a traditional Japanese food made from fermented soybeans. Not only does it pack a nutritional punch, but it also offers a creamy, savory flavor that can elevate any dish. From breakfast to dinner and even dessert, we’ve got 21 delicious natto recipes to get you started on your healthy living journey.
In this article, we’ll take you on a culinary tour around the world, showcasing the versatility of natto in everything from sushi rolls to quesadillas, and even desserts like mousse. Whether you’re a foodie or just looking for some inspiration in the kitchen, these recipes are sure to delight your taste buds and provide a boost of protein, vitamins, and minerals.
So, without further ado, let’s dive into our collection of 21 delicious natto recipes!
Natto and Avocado Toast
This recipe combines the creamy richness of avocado with the savory umami flavor of natto, creating a unique and delicious toast that’s perfect for breakfast or snack time.
Ingredients:
– 2 slices of whole grain bread
– 1/4 cup of natto (fermented soybeans)
– 1 ripe avocado, mashed
– Salt and pepper to taste
– Optional: lemon juice, red pepper flakes, or chopped green onions for added flavor
Instructions:
1. Toast the bread until lightly browned.
2. Spread the mashed avocado on top of the toast.
3. Spoon the natto over the avocado, leaving a small border around the edges.
4. Sprinkle salt and pepper to taste.
5. Add any desired additional flavors (lemon juice, red pepper flakes, or chopped green onions).
6. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Spicy Natto Sushi Rolls
Discover the bold flavor of Japan’s fermented soybean delight, natto, wrapped in spicy sushi rolls.
Ingredients:
– 1 cup cooked Japanese short-grain rice
– 1/2 cup natto (fermented soybeans)
– 1/4 cup cucumber, thinly sliced
– 1/4 cup avocado, mashed
– 1/4 cup pickled ginger, thinly sliced
– 1 tablespoon sriracha sauce
– 1 sheet nori seaweed
– Sesame seeds and chopped scallions for garnish (optional)
Instructions:
1. Prepare the filling by mixing natto with sriracha sauce.
2. Lay a nori sheet flat on a cutting board.
3. Spread a thin layer of sushi rice onto the seaweed, leaving a 1-inch border at the top.
4. Place a few pieces of cucumber, avocado, and pickled ginger in the middle of the rice.
5. Add the spicy natto mixture on top of the vegetables.
6. Roll the sushi using a bamboo mat or your hands.
7. Slice into 8 equal pieces.
8. Garnish with sesame seeds and chopped scallions if desired.
Cooking Time: 15 minutes
Natto Miso Soup
Natto Miso Soup Recipe
Warm up with this traditional Japanese soup that combines the creamy goodness of natto (fermented soybeans) with the savory umami flavor of miso. This comforting and nutritious soup is a great way to start or end your meal.
Ingredients:
– 1/2 cup natto
– 2 cups dashi broth (or vegetable broth)
– 2 tablespoons miso paste
– 1 teaspoon grated ginger
– 1/4 teaspoon white pepper
– 1/4 teaspoon salt
– Scallions, thinly sliced (optional)
Instructions:
1. In a large pot, combine natto and dashi broth. Bring to a simmer over medium heat.
2. Stir in miso paste until dissolved.
3. Add grated ginger, white pepper, and salt. Simmer for 5 minutes.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with thinly sliced scallions if desired.
Cooking Time: 15-20 minutes
Natto and Kimchi Fried Rice
This recipe combines the creamy, savory goodness of natto with the spicy kick of kimchi, all wrapped up in a flavorful bowl of fried rice.
Ingredients:
– 2 cups cooked Japanese rice (preferably day-old)
– 1/4 cup natto
– 1/4 cup kimchi, chopped
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1 egg, beaten
Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
5. Stir in the natto and kimchi, combining well with the rice.
6. Cook for about 5-7 minutes, stirring frequently, until the rice is heated through and starting to brown.
7. Taste and adjust seasoning as needed.
8. If using an egg, push the rice mixture to one side of the skillet, crack in the egg, and scramble it until cooked through. Mix with the rice.
9. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Natto Omelette
Natto, a fermented soybean dish popular in Japanese cuisine, adds a savory and umami flavor to this simple omelette recipe. This unique twist on the classic breakfast staple is perfect for adventurous eaters.
Ingredients:
– 2 eggs
– 1/4 cup natto (fermented soybeans)
– 1 tablespoon butter or oil
– Salt and pepper to taste
– Optional: chopped green onions, grated daikon (Japanese white radish), or shredded shiitake mushrooms for added flavor
Instructions:
1. Crack the eggs into a bowl and whisk together with a fork.
2. Heat the butter or oil in a small non-stick pan over medium heat.
3. Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
4. Add the natto on one half of the omelette and sprinkle with salt and pepper to taste.
5. Use a spatula to gently fold the other half of the omelette over the natto filling.
6. Cook for an additional minute, until the eggs are fully set and the natto is heated through.
7. Slide onto a plate and serve hot.
Cooking Time: 4-5 minutes
Natto and Tuna Salad
This refreshing salad combines the creamy texture of natto with the richness of tuna, making it a perfect snack or light lunch.
Ingredients:
– 1/2 cup natto
– 1 can of tuna (drained and flaked)
– 1/4 cup diced cucumber
– 1/4 cup diced red bell pepper
– 2 tablespoons soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Chopped scallions for garnish (optional)
Instructions:
1. In a medium-sized bowl, mix together natto, tuna, cucumber, and red bell pepper.
2. In a small bowl, whisk together soy sauce and sesame oil.
3. Pour the soy sauce mixture over the natto-tuna mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Garnish with chopped scallions if desired.
6. Serve immediately or refrigerate for up to 2 hours before serving.
Cooking Time: 10 minutes
Natto Pasta with Garlic and Olive Oil
Discover the creamy, savory flavor of natto paired with garlic and olive oil in this quick and easy pasta dish.
Ingredients:
– 8 oz. pasta (linguine or fettuccine work well)
– 1/2 cup natto
– 3 cloves garlic, minced
– 2 tbsp. olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook for 3-4 minutes, or until fragrant and slightly golden.
3. Add the natto to the skillet and stir to combine with the garlic and oil. Cook for an additional 1-2 minutes, or until the natto is heated through and creamy.
4. Combine the cooked pasta and natto mixture in a serving dish. Season with salt and pepper to taste.
5. Sprinkle grated Parmesan cheese on top (if using) and serve immediately.
Cooking Time: 15-20 minutes
Natto and Scallion Pancakes
These crispy pancakes are infused with the creamy, slightly sweet flavor of natto and the pungency of scallions. Perfect as a snack or side dish.
Ingredients:
– 1 cup all-purpose flour
– 2/3 cup water
– 1/4 teaspoon salt
– 1 tablespoon vegetable oil
– 1/2 cup natto (fermented soybeans)
– 1/4 cup chopped scallions (green and white parts)
– Optional: sesame seeds, grated daikon (Japanese white radish), or pickled ginger for garnish
Instructions:
1. In a large bowl, whisk together flour and salt.
2. Gradually add water and stir until a smooth batter forms.
3. Heat oil in a non-stick skillet over medium heat.
4. Using a ladle, pour 1/4 cup of batter onto the skillet.
5. Top with natto, scallions, and any desired garnishes.
6. Cook for 2-3 minutes or until bubbles appear on surface and edges start to curl.
7. Flip pancakes and cook for an additional 1-2 minutes.
8. Serve warm.
Cooking Time: 10-12 minutes
Natto and Cheese Quesadilla
Transform your quesadilla game with the unique fusion of Japanese natto and melted cheese! This recipe is a perfect blend of East meets West flavors.
Ingredients:
– 1 cup cooked natto
– 2 tablespoons butter
– 2 cups shredded cheddar cheese (divided)
– 2 large flour tortillas
– Salt to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium heat.
2. In a bowl, mix together the cooked natto and 1 tablespoon of butter until well combined.
3. Place one tortilla in the skillet and sprinkle half of the remaining cheese on half of the tortilla.
4. Add the natto mixture on top of the cheese, leaving a small border around the edges.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is golden brown and the cheese is melted.
7. Flip and cook for an additional 1-2 minutes.
8. Repeat with the remaining ingredients.
Cooking Time: Approximately 5-6 minutes per quesadilla
Natto Smoothie with Banana and Honey
This unique smoothie combines the fermented goodness of natto with the natural sweetness of banana and honey, creating a refreshing and nutritious treat. Perfect for a post-workout snack or a quick breakfast on-the-go.
Ingredients:
– 1/2 cup natto
– 1 ripe banana
– 1 tablespoon honey
– 1/2 cup unsweetened almond milk
– Ice cubes (optional)
Instructions:
1. In a blender, combine natto, banana, and honey.
2. Blend on high speed until the mixture is smooth and creamy.
3. Add unsweetened almond milk and blend until well combined.
4. Taste and adjust sweetness or consistency as needed.
5. Pour into a glass and serve immediately.
Cooking Time: 5 minutes
Natto and Eggplant Stir Fry
A harmonious blend of fermented soybeans and tender eggplant, this recipe is a flavorful and nutritious twist on traditional stir-fries.
Ingredients:
– 1/2 cup natto (fermented soybeans)
– 2 medium eggplants, sliced
– 2 cloves garlic, minced
– 1 tablespoon vegetable oil
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a wok or large skillet over medium-high heat.
2. Add the garlic and cook for 30 seconds until fragrant.
3. Add the eggplant slices and cook for 5 minutes, stirring occasionally, until tender.
4. Add the natto and stir-fry for an additional 2-3 minutes, breaking up any clumps with a spatula.
5. Season with soy sauce, sesame oil, salt, and pepper to taste.
6. Garnish with chopped scallions if desired.
7. Serve immediately over rice or noodles.
Cooking Time: 15-20 minutes
Natto and Cucumber Salad with Sesame Dressing
A refreshing and healthy salad that combines the creamy texture of natto with the coolness of cucumber, all tied together with a nutty sesame dressing.
Ingredients:
– 1/2 cup natto
– 2 cucumbers, thinly sliced
– 1/4 cup sesame oil
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. In a small bowl, whisk together sesame oil, soy sauce, rice vinegar, and honey until well combined.
2. In a large bowl, combine natto and cucumber slices.
3. Pour the sesame dressing over the natto mixture and toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped green onions if desired.
6. Serve immediately and enjoy!
Cooking Time: 10 minutes
Natto and Spinach Gyoza
Experience the unique combination of Japanese fermented soybeans (natto) and nutritious spinach wrapped in a crispy gyoza wrapper.
Ingredients:
– 1 package gyoza wrappers (about 20-24 pieces)
– 1/2 cup natto
– 1/2 cup fresh spinach leaves, chopped
– 1/4 cup finely chopped green onions
– 2 cloves garlic, minced
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. In a mixing bowl, combine natto, spinach, green onions, garlic, soy sauce, and sesame oil. Mix well.
2. Lay a gyoza wrapper on a flat surface. Place about 1 tablespoon of the natto mixture in the center of the wrapper.
3. Dip your finger in water and run it along the edges of the wrapper.
4. Fold the wrapper into a triangle by bringing the two opposite corners together to form a point. Press the edges together to seal.
5. Repeat with remaining wrappers and filling.
6. Cook gyoza by pan-frying with a small amount of oil until golden brown, or steam them for 5-7 minutes.
Cooking Time: About 15-20 minutes (including preparation)
Natto and Sweet Potato Hash
This Japanese-inspired dish combines the creamy, fermented goodness of natto with the natural sweetness of sweet potatoes, creating a satisfying breakfast or brunch option.
Ingredients:
– 1/2 cup natto
– 2 large sweet potatoes, peeled and diced
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped green onions and sesame seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss sweet potatoes with 1/2 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
3. In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium-high. Add onion and garlic; cook for 5 minutes, or until softened.
4. Add natto to the skillet and stir to combine with onion mixture. Cook for an additional 2-3 minutes, stirring frequently.
5. Once sweet potatoes are done, add them to the skillet with natto mixture. Stir to combine and season with salt and pepper to taste.
6. Serve hot, garnished with chopped green onions and sesame seeds if desired.
Cooking Time: Approximately 30-35 minutes
Natto and Mushroom Risotto
This Japanese-Italian fusion dish combines the creamy richness of risotto with the nutty flavor of natto, a fermented soybean ingredient. The earthy taste of mushrooms adds depth to this comforting meal.
Ingredients:
– 1 cup Arborio rice
– 4 cups vegetable broth, warmed
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 2 tablespoons natto, rinsed and drained
– 1/4 cup white wine (optional)
– Salt and pepper, to taste
– Grated Parmesan cheese, for serving (optional)
Instructions:
1. Heat oil in a large skillet over medium heat. Add onion and cook until translucent.
2. Add Arborio rice; cook 1-2 minutes, stirring constantly.
3. Add white wine (if using) and cook until absorbed.
4. Add 1 cup broth; cook, stirring constantly, until absorbed. Repeat with remaining broth.
5. Add mushrooms and garlic; cook until mushrooms release their liquid and start to brown.
6. Stir in natto; cook for 1 minute.
7. Season with salt and pepper to taste.
8. Serve hot, topped with Parmesan cheese (if desired).
Cooking Time: 35-40 minutes
Natto and Beef Bibimbap
Bibimbap, a popular Korean rice bowl dish, gets a savory twist with the addition of creamy natto and juicy beef. This hearty recipe combines the umami flavor of fermented soybeans with the richness of marinated beef, all atop a bed of fluffy white rice.
Ingredients:
– 1 cup cooked white rice
– 1/2 cup natto (fermented soybeans)
– 1/2 pound beef (sirloin or ribeye), sliced into thin strips
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons soy sauce
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– Salt and pepper to taste
– Assorted vegetables (e.g., bean sprouts, zucchini, carrots) for garnish
Instructions:
1. Cook rice according to package instructions.
2. In a separate pan, marinate beef in Gochujang, soy sauce, garlic, and sesame oil for 10 minutes.
3. Grill or cook beef until cooked through, then slice into thin strips.
4. Warm natto in the microwave or on the stovetop with a splash of water.
5. Assemble Bibimbap by placing cooked rice in a bowl, topping with grilled beef, and finishing with a spoonful of natto.
6. Garnish with assorted vegetables and serve immediately.
Cooking Time: 20-25 minutes
Natto and Tofu Burger
A Japanese-inspired twist on the classic burger, this recipe combines the creamy texture of natto with the savory flavor of tofu for a unique and delicious patty.
Ingredients:
– 1/2 cup cooked natto
– 1/2 cup firm tofu, crumbled
– 1 tablespoon soy sauce
– 1 tablespoon sesame oil
– 1 teaspoon grated ginger
– 1/4 teaspoon salt
– 4 hamburger buns
– Lettuce, tomato, and pickled ginger (optional)
Instructions:
1. In a medium bowl, mix together natto, tofu, soy sauce, sesame oil, ginger, and salt until well combined.
2. Divide the mixture into 4 equal portions and shape each portion into a patty.
3. Heat a non-stick skillet or grill over medium-high heat. Cook patties for 3-4 minutes per side, or until golden brown.
4. Assemble burgers with your choice of toppings and serve immediately.
Cooking Time: 10-12 minutes
Natto and Seaweed Soup
This Japanese-inspired soup is a comforting blend of fermented soybeans, seaweed, and aromatics. Perfect for a quick and nutritious meal or snack.
Ingredients:
– 1 cup natto (fermented soybeans)
– 2 cups water
– 2 tablespoons dried wakame seaweed
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: 1/4 teaspoon grated ginger for added depth
Instructions:
1. In a large pot, heat the sesame oil over medium heat.
2. Add the sliced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Pour in the water and bring to a boil.
5. Reduce heat to low and add the dried wakame seaweed. Simmer for 10-12 minutes or until the seaweed is rehydrated and tender.
6. Stir in the natto, salt, and pepper. Cook for an additional 2-3 minutes or until the soup has thickened slightly.
7. Taste and adjust seasoning as needed.
Cooking Time: 20-25 minutes
Natto and Quinoa Bowl
Elevate your breakfast game with this nutritious Natto and Quinoa Bowl recipe, packed with protein-rich natto, fiber-filled quinoa, and a burst of fresh flavors.
Ingredients:
– 1 cup cooked quinoa
– 1/2 cup natto
– 1 tablespoon olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed greens (such as arugula, spinach, and lettuce)
– Salt and pepper to taste
– Optional: 1/4 cup chopped scallions for garnish
Instructions:
1. Cook quinoa according to package instructions.
2. Heat olive oil in a pan over medium heat. Add sliced onion and cook until translucent (about 3-4 minutes).
3. Add minced garlic and cook for an additional minute, until fragrant.
4. In a separate bowl, mix cooked natto with the cooked onion and garlic mixture.
5. To assemble the bowls, place quinoa at the bottom, followed by the natto mixture, mixed greens, and any desired garnishes (such as chopped scallions).
6. Season with salt and pepper to taste.
Cooking Time: 15-20 minutes
Natto and Pumpkin Curry
This recipe combines the creamy texture of natto with the warm spices of pumpkin curry, creating a unique and delicious dish. Perfect for adventurous eaters looking to try something new!
Ingredients:
– 1 cup cooked natto
– 2 medium pumpkins (cooked and pureed)
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– Salt and pepper, to taste
– 1 cup water or vegetable broth
– Fresh cilantro, chopped (optional)
Instructions:
1. Heat oil in a large pan over medium heat. Add onion and garlic; cook until softened.
2. Stir in cumin, curry powder, and turmeric. Cook for 1 minute.
3. Add pumpkin puree, natto, salt, and pepper. Stir well to combine.
4. Gradually add water or broth, stirring constantly to prevent lumps.
5. Simmer the mixture over low heat for 10-15 minutes, or until heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 20-25 minutes
Natto and Chocolate Mousse
Discover a unique fusion of Japanese fermented soybean natto and rich chocolate mousse, perfect for adventurous palates.
Ingredients:
– 1/2 cup natto (fermented soybeans)
– 8 ounces dark chocolate chips
– 1 cup heavy cream
– 2 large egg whites
– 1 tablespoon sugar
– 1 teaspoon vanilla extract
Instructions:
1. In a blender, puree the natto until smooth.
2. Melt the chocolate chips in a double boiler or microwave-safe bowl.
3. In a separate bowl, whip the heavy cream and egg whites until stiff peaks form. Add the sugar and vanilla extract; mix well.
4. Fold the melted chocolate into the whipped cream mixture until combined.
5. Stir in the natto puree until fully incorporated.
6. Spoon the mousse into individual serving cups or a large serving dish. Chill for at least 2 hours before serving.
Cooking Time: 10-15 minutes (prep) + 2 hours (chilling)
Conclusion
Discover the versatility of natto, a fermented soybean dish rich in protein, vitamins, and minerals. This article presents 21 delicious recipes that showcase natto’s adaptability to various cuisines and cooking methods. From classic Japanese dishes like miso soup and gyoza, to international fusion creations like avocado toast and quinoa bowls, these recipes offer a wealth of healthy eating options. Whether you’re in the mood for something savory, sweet, or spicy, there’s a natto recipe here that’s sure to satisfy your cravings.
Sophia Brennan is the cook and writer behind Go Jack Rabbit Go. She spent years working in Portland’s restaurant world before bringing that same warm, unfussy approach into her home kitchen. These days, she focuses on simple, comforting recipes inspired by real life, family routines, and the rhythm of cooking without overthinking it.
