How to Make Natto (Recipes with and without a starter)
This recipe introduce 2 simple methods of how to make natto at home. By following these methods, you can create your own delicious and nutritious batch of natto using a dash of natto starter or some leftover store-bought natto.
Equipment
- Steamer (If you don't have a steamer, you can steam using a regular pot or an instant pot.)
- Oven with proof mode (Can also use a yogurt maker or an instant pot with a "yogurt" mode, or a rice cooker with a "keep warm" function.)
- Food storage containers (Use glass or ceramic ones)
- Plastic Food Wrap
- Refrigerator
Ingredients
Making natto with natto starter - will get 900g natto (100g per serving)
- 2 cups soybeans
- ½ tsp natto starter
- 2 tbsps cold water (Use sterile water, such as bottled water, boiled and naturally cooled water.)
Making natto with store bought natto - will get 900g natto (100g per serving)
- 2 cups soybeans
- 2 tbsps store bought natto
Instructions
- Wash the soybeans in cold water by gently rub the beans with your hands. Be careful not to rub too hard or the soy skin may break. Wash for a couple of times until the water turns clear.
- Soak the washed soybeans in 6 cups of cold water overnight for around 10 hours, until they are doubled in size. Drain the water.
- Transfer the soybeans to a steamer, steam the soybeans for about 2½ hours until they are soft and can be easily mashed with fingers. (See Note 1)
- As you are steaming the soybeans, wash all the containers and utensils you are going to use later thoroughly with soap and water. Place the them on a clean baking sheet, bake at 250°F (121°C) for at least 30 minutes to ensure that the containers and utensils reach a temperature of at least 165°F (74°C), which is the minimum temperature required to kill most bacteria.
- Transfer the steamed soybeans to a sanitized container and let the soybeans cool to room temperature.
- - To make natto with natto starter: Add ½ tsp of natto starter spores powder and 2 tbsps of cold water (use bottled water or boiled then cooled water) to a small bowl, stir until the powder is fully dissolved. Pour the natto starter water onto the steamed and cooled soybeans (about 900g) and mix thoroughly with a clean spatula.
- - To make natto with store bought natto: Add 2 tbsps of store-bought natto to the steamed and cooled soybeans (about 900g) and mix thoroughly with a clean spatula.
- Cover the soybeans' container loosely with plastic food wrap, then puncture the wrap with a toothpick every ½ inch. Next, press down the food wrap gently to ensure it conforms tightly to the surface of the soybeans.
- Cover the the soybeans' container tightly with a second piece of plastic food wrap, then puncture the wrap with a toothpick every ½ inch.
- To ferment soybeans, first, place a steam rack and add 2 inches of water to an instant pot, yogurt maker, or rice cooker. Then, put the soybean container on the steam rack, making sure the container is not submerged in water. Close the lid and activate the "yogurt" mode or "keep warm" mode in the appliance and let it ferment for 24 hours. Alternatively, you can use an oven with the "proof" mode to ferment the soybeans without requiring a water bath. In this case, simply place the container in the oven and let it ferment for 24 hours.
- 24 hours later, put the containers on the countertop and let them cool down to room temperature. Then keep them in the fridge for at least 12 hours before enjoy. This secondary fermentation can increase the amino acids and flavor and reduce the ammonia odor.
- Enjoy 1 to 2 tbsps of your homemade natto daily as a side dish to improve digestion. (See note 2 below for how to enjoy natto.)
- To store your homemade natto, you can keep it in an airtight container in the refrigerator for up to one week. Or you can pack them in small individual containers and store them in the freezer for up to one month. When you're ready to eat the frozen natto, thaw it in the refrigerator overnight before consuming.
Video
Notes
1. Steamed vs Boiled soybeans
Traditionally, steamed soybeans are preferred over boiled soybeans for making natto. This is because steaming the soybeans can help to preserve their natural enzymes, which are essential for the fermentation process. Boiling the soybeans, on the other hand, can destroy some of these enzymes, which may result in a less consistent fermentation process or even failure. Additionally, steamed soybeans tend to have a firmer texture and retain their shape better during fermentation, while boiled soybeans may become mushy or break apart. Although it's highly recommended to steam your soybeans for making natto, many people have successfully made natto by boiling soybeans for 2 to 3 hours until mushy. You can give it a try, and just make sure to cool the boiled soybeans before adding the natto starter culture to avoid killing the bacteria.2. How to enjoy natto
- Soy Sauce: Adding a few drops of soy sauce to natto is a simple and classic way to add flavor. The saltiness of the soy sauce can help to balance out the strong flavor of the natto.
- Mustard: Japanese mustard, or karashi, is often served alongside natto. Mixing a small amount of mustard into the natto can help to give it a spicy kick.
- Scallions: Chopped scallions can add a fresh, savory flavor to natto. They also provide a nice crunch.
- Sesame Oil: Drizzling a small amount of sesame oil over natto can add a nutty, rich flavor.
- Mentaiko: Mentaiko is a type of spicy cod roe that is often served with natto. Mixing a small amount of mentaiko into the natto can add a burst of umami flavor and heat.
- Raw Egg: In Japan, natto is commonly served with hot steamed rice and raw egg yolk. However, it is important to note that consuming raw eggs is not recommended in other countries due to the potential risk of foodborne illness.