Maguro Natto (Fermented Soybeans with Raw Tuna)
まぐろ なっとう / 鮪納豆
I originally had this dish at Riki, one of my favorite New York izakaya-style restaurants. My cousin, who grew up in Tokyo, ordered it, explaining how healthy natto was before wolfing it down. Since then I've developed quite a taste for this preparation of natto, which I think goes well with the overly gooey nature of it. However, for you natto newbies, I won't lie - it's hard to get used to the taste of these gooey, fermented soybeans, but I do think people exaggerate how bad/stinky it is. In any case, this dish is very easy to make ... really just putting a few ingredients together.
- 1/3 lb sashimi-grade tuna (maguro)
- 50g package (1.9 oz) of fermented soybeans (natto) - usually comes in small styrofoam packages
- 2-3 tsp small white radish (daikon), grated - optional
- sprig of radish sprouts - optional
- daub of wasabi
- handful of thin seaweed strips
- soy sauce to taste
- Slice the tuna into cube-like chunks. Place into a small serving bowl.
- Open up the package of natto - don't use the mustard/soy sauce that comes with it. Just add the natto to the side of your serving bowl.
- Grate the white radish (daikon) and also place into a bowl. You can also garnish this with fresh radish sprouts.
- Place a daub of wasabi on top, and garnish with seaweed strips. Serve with soy sauce that can be added at the table. Also though the version I had doesn't have any egg in it, as I understand it this dish will sometimes have a raw quail egg mixed in. Mix thoroughly and enjoy this dish by itself, or on top of rice, which would make it maguro natto don.
Serving Size: 2
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Preparation Time: 10 minutes