Unfolded Natto Omelet

Natto is fermented soybeans. The distinctive smell divides even the Japanese, but for some people it is the most delicious aroma.

Unfolded Natto Omelet
Photographed by Manao Okamoto


Recipe by
Masayo Waki

Easy

Beans & Tofu

Eggs

Quick

590kcal

15minutes

Ingredients (Serves 2)

  • 2 packs natto (100 g)
  • 4 eggs
    Note

    Use pasteurized eggs if you have any concerns about consuming raw eggs.

  • 1/3-1/2 bunch spinach
  • [A]

    • 3 tbsp fresh cream
    • 1/2 tsp salt
    • A pinch of pepper
    • 30 g processed cheese (diced)
  • Salt
  • Butter

Directions

1

Blanch the spinach in boiling water with a pinch of salt. Drain and squeeze out excess moisture. Cut into 2 cm lengths.

2

Melt 1 tbsp of butter in a frying pan and stir-fry the spinach and natto. Add [A] in the order in which the ingredients are listed, mix together, and turn off the heat.

Advice

Adding fresh cream enriches the taste.

3

Beat the eggs. Add a pinch of salt and the natto mixture, and mix together.

4

Rinse the frying pan and melt 3 tbsp of butter. Pour in the egg and natto mixture, and stir with a wooden spatula until the eggs are half done. When the bottom starts to harden, turn off the heat and slide the omelet onto a plate.