nat-toast: natto egg salad on toast

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!

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.



santos. said...

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!

caramimi said...

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.

Erin said...

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!

caramimi said...

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! :)