A natto bowl wearing a spicy Korean sauce manufactured from fizzy kimchi, spicy gochujang, nutty sesame oil, and salty soy sauce, is my go-to work week meal when I’m on the lookout for 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 package deal natto is available in), I like so as to add further taste to it and use numerous toppings to maintain it attention-grabbing.
I got here up with this natto recipe after watching my husband, Ben, consuming it with a facet of kimchi. I attempted the mix and liked it immediately. From there I added a bit of toasted sesame oil and gochujang to punch up the style, and completed it with a touch 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 complete 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 exhausting to explain – it’s very pungent, earthy, nutty, and tacky. Natto beans are available in many alternative sizes (extremely small, further 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 crimson chili paste made out of fermented soybean, chili powder, glutinous rice, malt powder, and salt. It’s spicy, candy, and earthy, and is likely one of 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 residence like my simple home made gochujang recipe!
- Toasted sesame oil: Common sesame oil additionally works however in case you don’t have already got toasted sesame oil in your pantry, I extremely suggest getting a bottle! The nutty style of sesame is way more pure and pronounced in toasted sesame oil.
- Soy sauce: Common Japanese soy sauce is used to deepen the umami degree 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 terms of Asian meals! I’m including loads to this natto rice bowl for a refreshing crunch and a bit of sweetness.
- Kimchi: I’m utilizing cabbage kimchi however in case 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 further nuttiness. This ingredient is non-compulsory.
- Japanese brief grain rice: Both white or brown Japanese brief grain rice can be utilized. I like utilizing brown rice for its further chewy texture. I additionally discover that it tones down the sliminess of natto and makes your entire dish nicely rounded.
Variations
- Add aromatics: A small handful of freshly chopped cilantro or chopped basil can be refreshing and herbaceous. A pinch of floor black pepper will give it a woodsy and citrusy aroma.
- Make it tacky: Shredding a bit of 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 nicely collectively.
- Add some creaminess: Add half of a chopped avocado per bowl. I do that so much after I need my natto bowl to be extra filling. Utilizing avocado with natto is so scrumptious that I typically 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 substances 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!
Knowledgeable Ideas
- Finely chopped substances. To make each chunk satisfying, I like to recommend finely chopping the kimchi and inexperienced onions. This fashion, each chunk will get the identical quantity of all the pieces versus one large chunk of cabbage or onion taking up 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 is going to be served over heat rice, it’s higher to have it a bit of bit on the nice and cozy facet so there isn’t a large distinction in temperature.
What To Serve With It
This natto bowl is sort of filling so it doesn’t have to be served with large essential 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 facet dish, Korean sticky hen, vegetable egg roll, egg drop soup.
Regularly Requested Questions
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 must also be famous that gochujang made with barley isn’t gluten-free, and a few retailer purchased kimchi also can comprise gluten. Due to this fact, it’s a good suggestion to at all times examine the label earlier than buying these substances if you’re delicate to gluten.
It relies on the kimchi used. Many retailer purchased kimchis aren’t vegan as a result of they comprise fish sauce or shrimp paste. However you will discover vegan kimchi fairly simply nowadays in Korean supermarkets or common supermarkets. Or, you make vegan kimchi at residence by following my recipe, which additionally occurs to be very simple!
Did you do this recipe? Are there modifications you made that you simply wish to share? Share your suggestions and suggestions within the feedback part under!
Spicy Natto Bowl (Korean Type)
Prep Time: 10 minutes
Prepare dinner Time: 0 minutes
Complete Time: 10 minutes
Yield: 2 servings 1x
Class: Major
Technique: None
Delicacies: Japanese
Food plan: Vegan
Components
Models
Scale
Directions
1. Season the natto. Open the natto packages and break up the gochujang, toasted sesame oil, and soy sauce, between the 2 packages. Use chopsticks to combine the substances with the natto and hold 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. Prime 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 absorb 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
