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Natto

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

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Ingredients

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

Instructions

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 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.

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Questions

How much time should I plan for Natto?

As written, 2340 minutes: 720 of prep and 1620 of cooking. The longest single stretch is step 5 (24 hours): "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."

How do I know when Natto is done?

Go by the cues in the method rather than the clock. Step 2: cook until soft enough to crush easily between two fingers.

Is Natto keto-friendly?

A serving of Natto carries 12 g of carbohydrate, 5 g of it fiber. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

How much protein is in Natto?

One serving (the recipe makes 4) has 15 g of protein in about 180 calories, alongside 12 g carbohydrate and 9 g fat, plus 5 g fiber and 10 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein side collection.

How do I store and reheat Natto?

Refrigerate what is left of Natto within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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