Natto isn’t for everyone — the fermented soy beans are a bit on the slimy side. But for those who appreciate the distinctive flavor, natto is a good source of protein and probiotics.
The classic way of eating natto is over rice. This breakfast meal adds more nutritional substance. An egg cooked any way from soft-boiled to scrambled goes on top.
Natto is typically sold in packages with three or four individual packets that are about 5 ounces each. This recipe is scaled for one of those packets.
They often come with seasoning packages that can run from mustard to a shiso dressing. Add that to the dish to change up the flavor a bit.
Natto-liscious Breakfast for One
Ingredients:
• 1 clove garlic, minced
• 1 tablespoon vegetable oil
• 2 tablespoons onion, minced
• 1/4 cup diced tomatoes
• 1 tablespoon basil leaves, minced
• 1 chile pepper, minced
• 2 cups torn spinach leaves
• 1 package natto
• 1 egg, cooked as desired
Directions:
In skillet, heat garlic in oil over medium-high until fragrant. Add onions and tomatoes; sauté until softened. Add basil and chile. Add spinach; stir until wilted. Top with natto and egg.
Approximate nutrient analysis per serving: 550 calories, 35 g fat, 6 g saturated fat, 185 mg cholesterol, 150 mg sodium, 30 g carbohydrate, 11 g fiber, 12 g sugar, 37 g protein. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
The Buddhist Tzu Chi Foundation is an international nonprofit with a local office in Kaimuki. Its mission of community service includes the promotion of a healthy vegetarian lifestyle. To learn more, visit facebook.com/hawaiitzuchi or call 808-737-8885.
