Chilled Miso Soup with Natto and Skipjack Tuna
Natto is fermented soybeans. The distinctive smell divides even the Japanese, but for some people it is the most delicious aroma.
Photographed by Akio Takeuchi
Beans & Tofu
Soups & Stews
Calorie count is per serving.
Does not include time needed to chill the miso soup
Ingredients (Serves 2)
- 100 g skipjack tuna (sashimi grade; saku block)
- 1 pack natto (with sauce and mustard)
- 1/2 onion
- 1/3 pack kaiware sprouts
- A pinch of salt
- 600 ml dashi
- 3 tbsp miso
- 1 tbsp mirin
- 1 tbsp sesame oil
Put the miso and mirin in a bowl, add the dashi and whisk together. Add the sesame oil and refrigerate. Cut the onion along the grain into thin slices and rub with a pinch of salt. Rinse and squeeze out excess moisture. Cut off the root ends of the kaiware sprouts and cut in half. Lay your knife at an angle to cut the skipjack tuna into 5 mm sogi-giri pieces. Combine the natto, sauce and mustard.
Rubbing salt into the onions and then rinsing removes the bite and bitterness. When slicing sashimi grade tender-fleshed fish, lay the knife at an angle, place the heel of the knife against the fish, and draw the blade towards you (sogi-giri) to prevent the flesh from crumbling.
Plate up the onions, skipjack tuna and natto. Pour miso soup over the dish and top with kaiware sprouts.