Natto

Name: Natto
Prep time: 720 min
Cook time: 1620 min
Total time: 2340 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 1 cup dried yellow soybeans, rinsed; 1/8 tsp natto starter powder; 2 tbsp boiling water

A traditional Japanese dish of fermented soybeans featuring a sticky texture and deep savory flavor.

2340 minMediumServes 4180 cal/serving

JapaneseSideFermentedVeganVegetarianHigh ProteinHigh FiberLow CarbHalal-friendlyGluten-FreeNut-FreeDairy-FreeEgg-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeSesame-FreeLow-Sodium

Ingredients

1 cup dried yellow soybeans, rinsed
1/8 tsp natto starter powder
2 tbsp boiling water

Instructions

1

Soak 1 cup rinsed dried yellow soybeans in cold water for 12 hours until fully plumped.
2

Steam 1 cup rinsed dried yellow soybeans over medium heat for 3 hours until soft enough to crush easily between two fingers.
3

Dissolve 1/8 tsp natto starter powder into 2 tbsp boiling water in a small bowl.
4

Pour the mixture over the hot 1 cup rinsed dried yellow soybeans and toss well to combine.
5

Spread 1 cup rinsed dried yellow soybeans into a thin layer in a shallow pan, cover loosely, and ferment at 100 degrees Fahrenheit for 24 hours.

Questions

How long does Natto keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Natto?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

Saba Shioyaki Salt-Grilled Mackerel main
Sesame Ginger Chicken Soba Box main
Air Fryer Mozzarella-Stuffed Meatballs main

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