Natto is fermented soybeans. It has an amazing nutty and almost meaty taste, but its texture is slimy and slick. I love natto’s flavor, but I can’t always stomach its texture. In Japan, it’s a common breakfast food, eaten with steaming rice and a bit of mustard and soy sauce.
Whenever I’m craving the salty nutty flavor of natto, I chop it up and make natto cakes with egg and almond flour. They are delicious with a smear of hot mustard or a dunk into soy sauce. I serve them with a miso soup, or just snack on them on their own.
Natto is a great source of vitamin K, which can be difficult to find in the diet. Vitamin K plays a critical role in absorbing vitamin D. So if you’re someone that struggles with energy and vitamin D levels, maybe try adding some natto to your diet and see if it helps.
I buy my natto from an asian grocery store. It’s sold in the freezer section, and in little styrofoam packets. Natto is typically sold in a packet of 3-4 single serve containers for $2-4 depending on the brand. I haven’t noticed a difference between brands yet. The packaging is excessive and frustrating, but I am working on fermenting my own natto at home.
- 3 packages (40g each) natto, frozen
- 1/3 cup almond flour
- 2 large eggs
- 2 Tablespoons avocado oil
- Mustard and/or soy sauce for serving (optional)
- Roughly chop up the frozen natto. If you are struggling to get the knife through the natto, wait a few minutes for it to defrost a little and try again.
- Mix together the chopped natto, almond flour, and eggs. The consistency will be very slimy.
- Heat a frying pan on medium-high heat, add the avocado oil and when the oil begins to shimmer, pour the natto mixture into the pan. Make 2-3 inch patties with the batter, or any size that is easy to flip.
- Cover, and cook for approximately 4-5 minutes or until browned. Flip, and continue cooking for another 2-3 minute or until cooked through.
- Serve with some mustard or soy sauce.