This morning I was looking for something quick to make, and I just got a few packs of natto yesterday at the store. As I discovered japanese fermented beans, my first encounters with them were in Japan, in restaurants. When looking for them at the store, whether it was in Tokyo or later on in Austin TX, natto was mostly available in frozen form. But in Seattle, Uwajimaya sells natto in fresh packs, which is an upgrade and what I buy most of the time nowadays. The downside to the freshness is that the expiration date for natto usually goes two to three weeks out, sometimes much less. In other words, when you buy natto, it’s time to eat it.
About natto omelette proportions
One of the main ways of cooking it is as an omelette. The main challenge in doing this recipe is to have the right quantities of natto relative to eggs. If you have too much natto, or not enough eggs, the omelette may stick to the pan and never solidify. It will keep a sticky and liquid texture, which is OK. But I found that a ratio of two eggs for one pack of natto does much better. The consistency of the omette can form, and you can even fold it in half towards the end of the frying process.
The recipes on this site are for people usually with a full calendar, not much time on their hand to cook, but who still want to cook, love to do it, and like it to be nutritious and tasty. I keep finding that natto pairs quite well with ingredients from French and latin cuisine: garlic, tomato, avocado, cilantro, avocado oil for frying and olive oil for final decoration and added flavor (and phytonutrients). It made a perfect carb-free, gluten-free and vegan breakfast. Time from start to finish was just about 15 minutes, which makes this French style natto omelette very quick and simple.
French style natto omelette
Ingredients
- 0.5 avocado
- 1 tbsp avocado oil for frying
- 3 garlic cloves
- 3 ounces natto 1 pack
- 2 eggs
- 2 tbsp olive oil
- 2 tbsp cilantro or parsley
- 0.5 tomato
- salt optional
- spicy sauce e.g. sriracha or tabasco optional
Instructions
- Put the avocado oil in a small skillet and heat to medium. Add the crushed garlic to pre-cook it for about 2 minutes.
- In a bowl, mix the natto, eggs and chopped tomato. (add salt, optionally)
- Place the mix in the frying pan along with the garlic and oil. Stir gently then let it fry covered on medium heat for 5 minutes.
- During this time, peel and slice the half avocado. Chop the cilantro.
- Finish the omelette by folding it in half and letting it cook for 3 more minutes. At this point the eggs should not be runny anymore.
- Place the natto omelette on a plate, add the cilantro on top, the avocado slices to the side, and sprinkle both with olive oil.
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