A natto bowl wearing a spicy Korean sauce made from fizzy kimchi, spicy gochujang, nutty sesame oil, and salty soy sauce, is my go-to work week meal when I’m in search of one thing wholesome and protein packed. My recipe is tremendous easy and solely takes 5 minutes to make.
I’ve been a fan of natto ever since I had my first style in Tokyo, again in 1995. The slimy texture and funky, earthy, and nutty style, made me immediately fall in love with the dish. Whereas natto is mostly seasoned with a easy tare sauce and a squirt of yellow mustard (each are included within the particular person styrofoam bundle natto is available in), I like so as to add additional taste to it and use varied toppings to maintain it attention-grabbing.
I got here up with this natto recipe after watching my husband, Ben, consuming it with a aspect of kimchi. I attempted the mixture and liked it immediately. From there I added somewhat toasted sesame oil and gochujang to punch up the style, and completed it with a splash of soy sauce for umami, and loads of chopped inexperienced onions and sesame seeds for texture.
Components
Scroll all the way down to the recipe card for the total recipe.
- Natto: Natto are soybeans which were fermented with a micro organism referred to as bacillus subtilis. The feel of the beans could be very sticky and the style could be very distinctive and laborious to explain – it’s very pungent, earthy, nutty, and tacky. Natto beans are available many alternative sizes (extremely small, additional small, small, medium, and enormous) and cuts (complete and crushed). For this recipe I like to recommend utilizing small, referred to as ko-tsubu natto (小粒納豆), or medium dimension, referred to as chu-tsubu natto (中粒納豆), natto beans.
- Gochujang: Gochujang is a Korean purple chili paste comprised of fermented soybean, chili powder, glutinous rice, malt powder, and salt. It’s spicy, candy, and earthy, and is among the most used condiments in Korean cooking. It may be bought in Asian supermarkets and generally in common supermarkets. Or it may be made at dwelling like my simple do-it-yourself gochujang recipe!
- Toasted sesame oil: Common sesame oil additionally works however when you don’t have already got toasted sesame oil in your pantry, I extremely suggest getting a bottle! The nutty style of sesame is far more pure and pronounced in toasted sesame oil.
- Soy sauce: Common Japanese soy sauce is used to deepen the umami stage and add some saltiness to the sauce.
- Inexperienced onions: Greens onions are at all times my favourite sort of onion to make use of as a garnish in the case of Asian meals! I’m including a lot to this natto rice bowl for a refreshing crunch and somewhat sweetness.
- Kimchi: I’m utilizing cabbage kimchi however when you choose cubed daikon radish, cucumber (oi kimchi), or inexperienced onion kimchi, go forward and use that. I additionally like kimchi that’s bitter, pungent, and fizzy. My favourite kimchi manufacturers are Pulmuone Kimchi and Akiyama.
- Floor sesame seeds: Floor sesame seeds infuse the dish with additional nuttiness. This ingredient is elective.
- Japanese brief grain rice: Both white or brown Japanese brief grain rice can be utilized. I like utilizing brown rice for its additional chewy texture. I additionally discover that it tones down the sliminess of natto and makes your complete dish effectively rounded.
Variations
- Add aromatics: A small handful of freshly chopped cilantro or chopped basil shall be refreshing and herbaceous. A pinch of floor black pepper will give it a woodsy and citrusy aroma.
- Make it tacky: Shredding somewhat parmesan cheese or mozzarella cheese on high is a well-liked choice in Japan. That’s as a result of each the natto and cheese have a robust umami style and, subsequently, pair effectively collectively.
- Add some creaminess: Add half of a chopped avocado per bowl. I do that lots after I need my natto bowl to be extra filling. Utilizing avocado with natto is so scrumptious that I usually use it with only a sprint of soy sauce and a few inexperienced onions.
How To Make This Natto Bowl
- Open each natto packages and divide the gochujang, toasted sesame oil, and soy sauce amongst them, equally.
- Stir the elements with the natto till they’re totally mixed.
- Heat up the rice and divide it between two serving bowls.
- Pour the natto over the rice and high with the kimchi, inexperienced onions, and floor sesame seeds. Take pleasure in!
Skilled Suggestions
- Finely chopped elements. To make each chew satisfying, I like to recommend finely chopping the kimchi and inexperienced onions. This manner, each chew will get the identical quantity of every thing versus one large chunk of cabbage or onion taking on in taste.
- Take the natto out of the fridge half-hour earlier than consuming. That is so the temperature of the natto is nearer to room temperature than fridge chilly. Since it will likely be served over heat rice, it’s higher to have it somewhat bit on the nice and cozy aspect so there is no such thing as a large distinction in temperature.
What To Serve With It
This natto bowl is kind of filling so it doesn’t should be served with large foremost dishes. I often pair it with a easy miso soup, dongchimi, Korean chive pancakes (buchujeon), or a Korean bean sprout salad (sookju namul).
Different recipes to pair with this natto bowl: Edamame with soy and sesame sauce, Japanese coleslaw, Chinese language eggplant with garlic sauce, lemon bitter, Korean spinach aspect dish, Korean sticky rooster, vegetable egg roll, egg drop soup.
Ceaselessly Requested Query
Sure, natto is gluten-free however this recipe isn’t because it comprises soy sauce. To make this gluten-free, use tamari or gluten-free soy sauce. It also needs to be famous that gochujang made with barley isn’t gluten-free, and a few retailer purchased kimchi may include gluten. Subsequently, it’s a good suggestion to at all times verify the label earlier than buying these elements in case you are delicate to gluten.
It will depend on the kimchi used. Many retailer purchased kimchi aren’t vegan as a result of they include fish sauce or shrimp paste. However you’ll find vegan kimchi fairly simply today in Korean supermarkets or common supermarkets. Or, you make vegan kimchi at dwelling by following my recipe, which additionally occurs to be very simple!
Did you do that recipe? Are there modifications you made that you simply want to share? Share your ideas and suggestions within the feedback part beneath!
Spicy Natto Bowl (Korean Type)
Prep Time: 10 minutes
Prepare dinner Time: 0 minutes
Whole Time: 10 minutes
Yield: 2 servings 1x
Class: Primary
Technique: None
Delicacies: Japanese
Weight loss program: Vegan
Components
Items
Scale
Directions
1. Season the natto. Open the natto packages and cut up the gochujang, toasted sesame oil, and soy sauce, between the 2 packages. Use chopsticks to combine the elements with the natto and preserve stirring till the gochujang has totally dissolved.
2. Heat up the rice. Place the cooked rice in a microwave protected dish with a lid and heat it up till the grains are mushy.
3. Put the dish collectively. Fill two serving bowls with a cup of heat rice every. High every bowl with natto and end by dividing the inexperienced onions and kimchi among the many two bowls. Serve.
Notes
This recipe can't be saved for later because the rice will take in the sauce and get mushy.
Vitamin
- Serving Measurement: 1 serving
- Energy: 412
- Sugar: 4.1g
- Sodium: 338mg
- Fats: 11.2g
- Saturated Fats: 1.6g
- Unsaturated Fats: 5.5g
- Trans Fats: 0g
- Carbohydrates: 62.7g
- Fiber: 3.5g
- Protein: 15.9g
- Ldl cholesterol: 0mg
