Express Natto: The Funky Fermented Superfood You Didn’t Know You Needed
So, You Think You’re Brave?
Ever stared down a bowl of sticky, stringy soybeans and thought, “Yeah, I could eat that”? No? Well, buckle up, because today we’re diving into the world of express natto—the Japanese fermented soybean dish that’s as polarizing as pineapple on pizza. Love it or hate it, natto is a probiotic powerhouse that’s been fueling Japanese breakfasts for centuries. And guess what? You can make it at home without turning your kitchen into a science experiment gone wrong.
Why You’ll Love This Recipe (Even If You’re Skeptical)
- Quick Turnaround: Traditional natto takes days. This express version? Just over 24 hours. Your gut will thank you sooner.
- Flavor Explosion: Nutty, savory, and a hint of funk. It’s umami on steroids.
- Impress Your Friends: Serve this at your next brunch and watch your guests’ eyebrows do the wave.
- Health Benefits: Packed with probiotics, vitamin K2, and nattokinase—great for digestion and heart health.
Ingredients
- 1 cup dried soybeans
- 1/2 teaspoon natto starter (Bacillus subtilis) or a few beans from store-bought natto
- Filtered water for soaking and cooking
Substitutions: Can’t find natto starter? Use a spoonful of store-bought natto as your inoculant. It’s the gift that keeps on giving.
Tools & Kitchen Gadgets Used
To make this express natto, you’ll need:
- Instant Pot: For cooking and fermenting
- Steaming basket: Keeps beans above water during cooking
- Sanitized mixing bowl: Cleanliness is next to godliness, especially with fermentation
- Wooden spoon: For stirring without metal interference
- Thermometer: Ensures optimal fermentation temperature
- Plastic wrap or lid: To cover during fermentation
- Refrigerator: To halt fermentation and store your natto
Step-by-Step Instructions
- Soak the Soybeans: Place soybeans in a bowl with plenty of filtered water. Soak for 12-16 hours. They’ll double in size, like magic beans.
- Cook the Beans: Drain and rinse the soaked beans. Place them in the Instant Pot with fresh water. Cook on high pressure for 45 minutes. Let the pressure release naturally.
- Cool and Inoculate: Drain the beans and let them cool to about 100°F (38°C). Mix in the natto starter or store-bought natto. Stir thoroughly with a sanitized spoon.
- Ferment: Transfer the beans to a sanitized container. Cover with plastic wrap or a lid, leaving a small gap for airflow. Place the container in the Instant Pot on the yogurt setting (or any warm spot maintaining around 100°F) for 24 hours.
- Refrigerate: After fermentation, the beans should be sticky and have that distinctive natto aroma. Transfer to the fridge for at least 12 hours to develop flavor.
- Enjoy: Serve over rice with soy sauce, mustard, or green onions. Or eat it straight if you’re feeling adventurous.
Calories & Nutritional Info (Per Serving)
- Calories: 200
- Protein: 18g
- Fat: 9g
- Carbohydrates: 12g
- Fiber: 5g
- Vitamin K2: High
- Probiotics: Abundant
Common Mistakes to Avoid
- Skipping Sterilization: Dirty tools can introduce unwanted bacteria. Sanitize everything.
- Overcooking Beans: Mushy beans won’t ferment properly. Aim for tender but intact.
- Wrong Temperature: Too hot or too cold, and the fermentation won’t work. Keep it around 100°F.
- Impatience: Rushing the process can lead to underdeveloped flavor. Give it time.
Variations & Customizations
- Spicy Natto: Add chopped chili peppers during fermentation for a kick.
- Garlic Infused: Mix in minced garlic for an extra layer of flavor.
- Vegan Delight: Serve with avocado slices and a drizzle of tamari for a plant-based treat.
FAQ Section
Q: Can I use canned soybeans?
A: Not recommended. They’re too soft and may not ferment properly.
Q: How long does homemade natto last?
A: Up to a week in the fridge. Fermentation may continue slowly.
Q: Is natto supposed to smell like that?
A: Yes. That strong aroma is a sign of successful fermentation.
Q: Can I freeze natto?
A: Absolutely. Freezing halts fermentation and extends shelf life.
Q: What if my natto doesn’t get sticky?
A: It may not have fermented properly. Check your starter and temperature.
Q: Can I use other beans?
A: Traditional natto uses soybeans, but experimenting is half the fun.
Q: Is natto safe to eat raw?
A: Yes. It’s fermented, not cooked, and packed with probiotics.
Final Thoughts
Congratulations! You’ve just made express natto, a dish that separates the culinary daredevils from the timid taste buds. Whether you love it or loathe it, you’ve embarked on a fermentation adventure that’s as rewarding as it is pungent. Share your creations, spread the natto love, and remember: the funkier, the better.
