Natto Sando

As I mentioned earlier in this blog, there are many ways to enjoy natto. If you haven't found a way to do so yet, natto sandos, which consist of natto sandwiched between age tofu and doused in soy sauce (bonito flakes optional), are definitely worth a try. Think about it: when was the last time you ate something fried and salty that you didn't love? Best of all, they're super easy to make. Here's how it's done:
-Preheat oven to 375 degrees Fahrenheit. If you don't have an oven a toaster oven will do the trick just fine.

-Slice two pieces of age tofu down the middle to make four "pockets". You can find age tofu in any Asian market or better grocer.

Age (fried) tofu

-Open two packages of natto and mix contents (if unsure you can totally refer to http://seamny.blogspot.com/2013/09/nattoslimy-yet-satisfying.html). Scoop half of one package into each age tofu pocket.
-Put the "sandos" on a pan and insert into the oven/toaster oven. Let bake for 5-10 minutes.
-Add soy sauce and bonito flakes as desired. Toothpicks optional!

Natto sandos with soy sauce and bonito

Kinoko Natto Pasta: a Wonderfully Sticky Japanese-Italian Fusion

In my previous blog post about natto, I promised to reveal different ways in which this "stinky bean" can be enjoyed. Putting it on pasta may not seem like something Japanese people do, but trust me: it's quite popular, especially among Japanese people living here in the States. Natto pasta is actually what got me hooked on the stuff. After that, I graduated to eating it with rice, which unlike most Americans I also enjoy very much. But for those who are not quite the Japanese food otaku (geek) that I am, this slightly Western take on natto may make just help you enjoy it.

The version we made for this particular Sunday afternoon brunch (while listening to Dee Dee Bridgewater on Pandora) is Kinoko natto pasta. If you read my previous post about mushroom rice, you know that "kinoko" means mushroom and that mushrooms are a seasonal Autumn food. Here's what we used (for 2 servings): 

2 individual packages of natto

1/4 box Capellini (Angel hair pasta)

1/8 pkg enoki mushrooms

8 oyster mushrooms

3 eggs

1 tsp butter

2 tbsp Olive oil

1 tbsp Soy sauce

1 tbsp mirin

1/4 cup Negi (Scallion)

Bonito flakes (optional, as desired)- shown below for those who are unfamiliar. Bonito flakes are dried, fermented fish flakes with a very light, airy texture. They have more of a mild smoky than fishy flavor.

Bonito Flakes 

Natto and pasta

To prepare:

1. Pour olive oil in a pan and sautee oyster mushroom and enoki mushroom. After about 30 seconds,  add butter. Continue to cook for another minute. Add soy sauce and cook for another minute or two, or until slightly browned. 

Step 1:Sautee Mushrooms

2. Combine the mushrooms and the "sauce" they were sauteed in with natto and mix.

Step 2. That yellow stuff on top is the mustard from the natto (it's in the package)

3. Add 3 soft boiled eggs (if you're using Organic Valley eggs you can leave them raw if you wish), and scramble. Add mirin, scallion, and bonito and continue to stir. 

Step 3

4. Boil the capellini for as little as 6 minutes  but no more than 10; al dente is best!

5. Pour natto and egg concoction over the pasta; enjoy, preferably while listening to some chill jazz! 

Natto:Slimy yet satisfying

Apparently Timon and Pumba were onto something with there preference for foods with a slippery, sticky texture. But fear not: natto is NOT a grub! It's not even an insect; in fact, it's a fermented bean. Incidentally, it comes from the same bean as does tofu and soy, and it happens to be incredibly good for you. Rumor has it that eating it thrice a week for four months will make you begin aging backwards. Considering that natto one of the very few foods which contains Vitamin K2, which is said to protect bones and have cancer-fighting properties, such rumors just may be true. 

If you've never bought or prepared natto before, the whole process could be intimidating. Here's everything you need to know about it, in a nutshell.

First, nothing on the package will say "natto" in English. Here's what the package should look like (more or less) and what the Kanji should say:

This package should contain 2-3 styrofoam (I know, not exactly eco-friendly...but again, SO good for you!) boxes of natto. To prepare, open one of them. There will be two tiny bags, one containing light brown sauce and one containing mustard. Rip where indicated and drizzle entire contents over the natto.

Be sure to mix thoroughly and evenly....

Then eat together with some brown rice! 

 For most Americans, natto is not very palatable on its own.  My advise to you: forget anything everyone's ever told you about the foul smell (even Japanese people often refer to it as "stinky beans"), and start simple.You never know: you might wind up actually liking it. If this particular method is not your cup of tea, keep following this blog: there are many, many ways to enjoy this favorite superfood of mine. You will be sure to find one that works for you.