I'm back on the natto-wagon again, after a trip to Japantown's Nijiya market. After much-too-much consumption of brown rice, I had to take a break and figure out how to incorporate my beloved natto with other carbs. Riding the success of the natto/salt/oil mix on penne, I figured a go on toast would be the ticket. I fished out the last remaining Easter egg (thanks Rachel), rye bread, and some alfalfa sprouts I recently sprouted. My lordy yummy has come to town!
Ingredients:
1 packet natto (plain preferred, or with the mustard packet only)
1 chopped hard boiled egg
1 tbs grapeseed or olive oil (I used grapeseed)
snipped scallion or chives (as much as you like)
salt & pepper to taste
1 handful alfalfa sprouts
2 pieces of whole grain toast (I used rye)
- Mix the packet of natto in a bowl, without the sauces, till stringy
- Add the natto mustard packet, chopped egg, oil, scallions and salt & pepper. Mix well. It will become more stringy, but DON'T be discouraged.
- Divide the natto mixture between the 2 slices of toast. This would be equally delicious on whole grain wasa-type crackers, or pita bread.
- Top with alfalfa sprouts and enjoy!!!
- p.s. My finger really is blue (the darned Easter egg).
On a side note, I wanted to share I've been sprouting my own seeds in an effort 1) to budget, 2) incorporate some creativity while I am unemployed, 3) healthy & delicious, and 4) cuts down on packaging.
I know many of you may not have the time to do this, but I assure you after 2x, it will be like riding a bike. YouTube is a rife with tutorials. Btw, I just use a doubled-up piece of tulle from my fabric stash, with a rubberband around the jar rim to keep it in place. You can buy those jar sprouting screens, but it isn't necessary.
4 comments:
someone i know swears by natto with parmesan.....haven't tried it yet but could be interesting. they are selling the yummiest spicy radish sprouts at the market these days. tasty!
i'm finding that a salty component added is delicious with natto. i can see how the parmesan could work. on that note, they could be yummy mixed in with a salty pickle, cortija cheese or maybe even a strong fish sauce. i'll have to try these out.
radish sprouts sound great! i'm off to the natural market to see if i can find some seeds. i want to try sprouting myself if i can.
I found your blog looking via Flickr, where I was looking for new ways to prepare natto. I eat it because it makes me feel healthy, but I don't love it, so I'm always searching for ways to take the edge off. I'll definitely try this out!
hi erin! i hope my ideas can help move you towards loving natto. i, too, love the health aspect, but the more i eat it, the more i come to enjoy the flavor. it might help to try different brands, as i find some are less smelly than others. good luck! :)
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