Natto with Grated Daikon

Name: Natto with Grated Daikon
Prep time: PT0D0H0M
Cook time: PT0D0H22M
Total time: PT0D0H22M
Yield: 4
Ingredients: 2 Tbsp. konbu dashi; 2 tsp. sake; 2 tsp. hon mirin; 1 tsp. usukuchi shoyu; ¾ cup (6 oz.) small-bean natto; ⅔ cup (3½ oz.) finely grated daikon

Give the slippery fermented beans a chance in this simple—and vegan!—Japanese breakfast.

Serves
4
Cook
22 minutes

PHOTOGRAPHY BY AYA BRACKETT. REPRODUCED BY PERMISSION OF PHAIDON

By Nancy Singleton Hachisu

Published on June 2, 2023

Natto has diehard fans, but some people cannot get past the thick whipped-up threads surrounding the beans. Here, the natto is not aerated, and the spicy wetness of grated daikon helps mitigate the fermented funkiness, rendering the dish much more widely appealing and a tasty, healthy bite to start the day.

Try to source natto made locally rather than in Japan; imported natto is typically frozen for shipping and loses some of its unusual delicacy. (We like the New York-make NYrture brand—look for it in local specialty stores or online.) Konbu dashi is easy to make from scratch, and a batch can be used to make a variety of vegetarian Japanese dishes.

This recipe is adapted from Japan: The Vegetarian Cookbook and was featured in "This 1-Ingredient No-Cook Stock is at the Heart of Japanese Vegetarian Cooking.”

Ingredients

2 Tbsp. konbu dashi
2 tsp. sake
2 tsp. hon mirin
1 tsp. usukuchi shoyu
¾ cup (6 oz.) small-bean natto
⅔ cup (3½ oz.) finely grated daikon

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Instructions

Step 1

In a small pot over medium heat, bring the konbu dashi, sake, and mirin to a simmer. Stir in the usukuchi shoyu, pour into a small glass measuring cup, and set aside until just barely warm, about 10 minutes.