Unfolded Natto Omelet
Natto is fermented soybeans. The distinctive smell divides even the Japanese, but for some people it is the most delicious aroma.
Photographed by Manao Okamoto
Beans & Tofu
Ingredients (Serves 2)
- 2 packs natto (100 g)
- 4 eggsNote
Use pasteurized eggs if you have any concerns about consuming raw eggs.
- 1/3-1/2 bunch spinach
- 3 tbsp fresh cream
- 1/2 tsp salt
- A pinch of pepper
- 30 g processed cheese (diced)
Blanch the spinach in boiling water with a pinch of salt. Drain and squeeze out excess moisture. Cut into 2 cm lengths.
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.
Adding fresh cream enriches the taste.
Beat the eggs. Add a pinch of salt and the natto mixture, and mix together.
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.