Recipe

Homemade Nattō with Scallions and Soy Sauce

Umami Delight: Scallion-infused Homemade Nattō

4.5 out of 5

Indulge in the authentic flavors of Japanese cuisine with this homemade Nattō recipe. Made from fermented soybeans, Nattō is a traditional dish known for its unique taste and health benefits.

Pickling› Nattō

Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

20 minutes

Cooking time

40 minutes

Total time

72 hours (including fermentation and refrigeration)

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegan, Vegetarian, Gluten-free, Dairy-free, Low calorie

Allergens

Soybeans

Not suitable for

Nut-free, Soy-free, Paleo, Keto, High protein

Ingredients

2 cups (400g) soybeans 2 cups (400g) soybeans
1 tablespoon Nattō starter culture 1 tablespoon Nattō starter culture
2 scallions, finely chopped 2 scallions, finely chopped
2 tablespoons soy sauce 2 tablespoons soy sauce
1 teaspoon salt 1 teaspoon salt
Water for soaking and rinsing Water for soaking and rinsing

Nutrition

Calories (kcal / KJ): 180 kcal / 753 KJ
Fat (total, saturated): 5g, 0.7g
Carbohydrates (total, sugars): 20g, 3g
Protein: 15g
Fiber: 8g
Salt: 1g

Preparation

1.
Rinse the soybeans thoroughly and soak them in water overnight.
2.
Drain the soaked soybeans and steam them for about 40 minutes until they become tender.
3.
Allow the steamed soybeans to cool to room temperature.
4.
Sprinkle the Nattō starter culture over the soybeans and mix well.
5.
Cover the soybeans with a clean cloth and let them ferment in a warm place for 24-48 hours.
6.
Once fermented, refrigerate the Nattō for at least 24 hours to enhance the flavor and texture.
7.
Serve the Nattō in individual bowls, topped with chopped scallions, soy sauce, and a pinch of salt.

Treat your ingredients with care...

Soybeans — Ensure that the soybeans are thoroughly rinsed and soaked overnight to achieve the desired texture during fermentation.

Tips & Tricks

To speed up the fermentation process, maintain a warm temperature of around 40°C (104°F) during the initial fermentation period.
Experiment with different toppings such as sesame seeds, shredded nori, or grated ginger to add variety to your Nattō.
Adjust the fermentation time according to your preference for a milder or stronger flavor.

Serving advice

Serve the homemade Nattō as a side dish or appetizer. It pairs well with steamed rice, pickled vegetables, and miso soup. Enjoy it with chopsticks to fully experience the unique texture.

Presentation advice

Present the Nattō in individual bowls, garnished with a sprinkle of chopped scallions. The web-like structure of the fermented soybeans adds visual interest to the dish.