📝 About This Recipe
Natto-Jiru is a soul-warming winter specialty from the snowy regions of Northern Japan, where fermented soybeans are transformed into a creamy, deeply savory broth. This dish elevates the pungent, nutty profile of natto by mashing it into a rich miso base, creating a silky texture that coats the palate with pure umami. It is a nutritional powerhouse that offers a complex, earthy comfort unlike any other soup in the Japanese repertoire.
🥗 Ingredients
The Dashi Base
- 4 cups Water
- 1 piece Kombu (dried kelp) (approx. 4-inch square)
- 2 cups Katsuobushi (bonito flakes) (tightly packed)
Main Components
- 3 packs Natto (fermented soybeans) (approx. 150g total; save the included mustard and dashi packets)
- 1 piece Aburaage (fried tofu pouches) (blanched to remove excess oil and sliced into strips)
- 4 pieces Satoimo (taro root) (peeled and sliced into rounds)
- 2 inches Daikon radish (peeled and sliced into quarter-moons)
- 1/2 medium Carrot (sliced into thin rounds)
- 1/2 block Firm Tofu (cut into 1/2-inch cubes)
Seasoning & Garnish
- 3-4 tablespoons Miso Paste (preferably a mix of red and white miso)
- 2 stalks Scallions (finely chopped)
- 1 pinch Shichimi Togarashi (Japanese seven-spice for heat)
- 1 handful Mitsuba or Parsley (for a fresh herbal finish)
👨🍳 Instructions
-
1
Begin by making a fresh dashi. Place the water and kombu in a medium pot over medium heat. Just before the water reaches a boil, remove the kombu to prevent bitterness.
-
2
Add the katsuobushi to the pot, let the water come to a boil for 30 seconds, then turn off the heat. Let the flakes steep for 2 minutes before straining the liquid through a fine-mesh sieve into a clean pot.
-
3
Add the sliced satoimo (taro), daikon, and carrots to the dashi. Bring to a gentle simmer over medium-low heat.
-
4
Cook the root vegetables for about 10-12 minutes, or until they are tender enough to be pierced easily with a fork.
-
5
While the vegetables simmer, prepare the natto. Empty the packs into a suribachi (Japanese mortar) or a sturdy bowl. Add the included mustard and dashi sauce packets.
-
6
Grind or mash the natto vigorously with a pestle or the back of a spoon until the beans are broken down into a coarse, sticky paste. This releases the flavor and creates the signature thick texture of the soup.
-
7
Add the sliced aburaage and tofu cubes to the simmering pot. Cook for an additional 2-3 minutes to heat through.
-
8
Reduce the heat to the lowest setting. It is crucial not to boil the soup once the miso and natto are added to preserve their probiotic benefits and delicate flavors.
-
9
Place the miso paste into a ladle and partially submerge it in the broth. Use chopsticks or a small whisk to dissolve the miso directly into the ladle before stirring it into the pot.
-
10
Slowly whisk the mashed natto paste into the soup. The broth will instantly thicken and become slightly opaque and creamy.
-
11
Give the soup one final, gentle stir to ensure everything is incorporated. Taste and add a touch more miso if a saltier profile is desired.
-
12
Ladle the hot soup into deep bowls, ensuring each serving gets a generous portion of the vegetables and tofu.
-
13
Garnish generously with chopped scallions, a sprinkle of shichimi togarashi, and fresh mitsuba.
💡 Chef's Tips
Mashing the natto is the secret to a successful Natto-Jiru; if you leave the beans whole, the soup won't achieve its characteristic creamy body. Never boil the soup after adding the miso and natto, as high heat destroys the healthy enzymes and dulls the aroma. If satoimo is unavailable, you can substitute with small waxy potatoes or even parsnips for a similar texture. For a deeper flavor, use 'Aka' (red) miso, which stands up well to the strong profile of the fermented beans. If the 'stringiness' of natto bothers you, stirring the paste into the hot broth thoroughly will significantly reduce the sticky texture while keeping the flavor.
🍽️ Serving Suggestions
Serve alongside a bowl of steaming hot short-grain white rice for a complete breakfast or light dinner. Pairs beautifully with a side of Tsukemono (Japanese pickles) to provide a crunchy, acidic contrast to the rich soup. Enjoy with a cup of hot Genmaicha (brown rice green tea) to complement the toasted, nutty notes of the natto. A side of grilled salted mackerel (Saba Shioyaki) makes this a hearty, traditional Japanese meal. For a modern twist, serve with a small dish of kimchi; the spice and fermentation work wonders with the miso base.