Vegan Nattō

Vegan Nattō is a traditional Japanese dish made from fermented soybeans, rich in umami flavor and packed with nutrients. This unique recipe offers a plant-based twist, perfect for those seeking a healthy and authentic Japanese experience.

Ingredients

• Organic soybeans - 100 grams
• Nattō starter culture - 1 teaspoon
• Water - 500 milliliters
• Soy sauce - 1 tablespoon
• Chopped green onions - 2 tablespoons
• Mustard - 1 teaspoon
• Sesame oil - 1 teaspoon
• Cooked rice - 200 grams

Steps

1. Soak the soybeans in water for at least 8 hours or overnight.
2. Drain and rinse the soybeans, then place them in a pot with 500 milliliters of fresh water.
3. Bring to a boil, then reduce the heat and simmer for about 1 to 1.5 hours until the beans are soft.
4. Drain the soybeans and let them cool to about 40°C (104°F).
5. Sprinkle the nattō starter culture over the warm soybeans and mix gently to combine.
6. Transfer the soybeans to a clean container and cover it with a breathable cloth or plastic wrap with holes to allow air circulation.
7. Incubate the soybeans at a temperature of around 40°C (104°F) for 24 hours. You can use an oven with the light on or a yogurt maker to maintain the temperature.
8. After 24 hours, the soybeans should be sticky and have a characteristic smell. Refrigerate for at least 1 hour before serving.
9. To serve, mix the nattō with soy sauce, chopped green onions, mustard, and sesame oil. Serve over a bowl of cooked rice.

Nutrition

• Calories: 320
• Protein: 20 g
• Carbs: 38 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 480 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in protein and essential amino acids.
• Contains probiotics that support gut health.

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