Ever wondered how to make Natto? This recipe is a tried and tested method on how to make it, as well as a few recipe ideas to try out.
Some people love it, some people hate it. Personally I’m a big fan. These fermented soybeans are extremely accessible in Japan but a bit harder to find here in the UK.
I knew I had to learn how to make it when I came back to the UK and after a few months of trail and error, I finally have a recipe which I can trust. Let’s get into it!
Ingredients and Equipment for Homemade Natto
- 225g Dried Soybeans (this depends on your natto starter so check on the packet)
- 1 packet of Natto Starter (I use this one)
- 1 yoghurt maker or instant pot
How to Make Natto
This process takes about 3-4 days from start to finish so please keep that in mind.
As this recipe requires fermenting, it’s important to make sure the equipment is sterilised first (starting from step 3)
- Soak the soybeans overnight for 12-24 hours. The longer you soak it, the less time it will need to cook.
- Boil or steam the soybeans until they are soft. They should easily squash between your fingers and be fully soft, not hard and grainy.
- Sterilise anything that will come into contact with the soybeans – colander, yoghurt maker, and stirring equipment. I do this with hot water.
- Drain the cooked soybeans and quickly add into the yoghurt maker. You want to add the natto starter as quickly as possible as the heat gives the bacteria a boost.
- Set the yoghurt maker for 24 hours and do not disturb.
- Once it has finished fermenting, ladle the natto into portion sizes. Remember to sterilise the containers. Let the natto ferment in the fridge for another 1-2 days.
Different ways to Eat Natto
These beans usually come with a sachet of soy sauce and mustard which gets mixed together, then tipped over rice for a simple and nutritious meal.
This method can be quite an intense introduction, so if you’re unsure, try it in something like a Natto Jiru. Some other fun ways to use it are:
- Toast with cheese and natto
- Poured over hot soba
- Mixed with avocado and kimchi over rice
- Mixed with cucumber and gochujang over tofu
- As a maki roll filling
- Natto Pasta
- Incorporated into Tamagoyaki
It’s a great base to add any other flavourings to, so get creative. Like wasabi? Add it in. Love yuzu kosho? Try it. My partner mixed in marmite once, the ultimate love or hate dish.
Origins
The origins are debated and therefore unclear, but there are theories that it was either developed in Japan, or introduced from China.
Today you’ll find it neatly packaged in polystyrene in the shops but traditionally it was wrapped up in straw, which contains Bacillus subtilis natto, the bacteria which is responsible for the fermentation.
How to Make Natto
Equipment
- 1 Instant Pot or Yoghurt Maker
Ingredients
- 225 g dried soybeans
- 1 pack natto starter
Instructions
- Soak the soybeans overnight for 12-24 hours.
- Boil or steam the soybeans until they are soft. They should easily squash between your fingers. Soft – not hard and grainy.
- Sterilise anything that will be in contact with the soybeans – colander, yoghurt maker, and stirring equipment. I do this with hot water.
- Drain the cooked soybeans and quickly add into the yoghurt maker. You want to add the natto starter as quickly as possible as the heat gives the bacteria a boost.
- Set the yoghurt maker for 24 hours and do not disturb.
- Ladle the natto into portions once it has finished fermenting – remember to sterilise the containers. Let the natto ferment in the fridge for another 1-2 days.
- Eat within a few weeks, or freeze to keep it for a few months. Discard if you notice the colour change or a sour smell develop.
