Maguro Natto is simple, elegant, and tasty! We love natto and this is one of our favorite way to enjoy it. Gently mix sashimi-grade tuna with natto and green onions. Pair with hot rice to make it a complete meal.
We are on a natto spree! I love natto in general, but recently we have been eating a lot of natto.
There are many ways to enjoy natto, and one of the tastiest (and prettiest!) is maguro natto. It's also one of the easiest dishes to make.
You only need 3 ingredients: tuna, natto, and green onions. You don't even have to cook anything. Just mix and eat. It takes 10 minutes (or less) to make.
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Ingredients
Here's what you'll need:
- Sashimi-grade tuna (maguro)
- Natto
- Green onion
- Shredded nori - optional
- Soy sauce - optional
- Wasabi - optional
See recipe card for quantities.
Instructions
Let's get cooking!
Prepare the tuna.
Clean and then slice the tuna into bite size pieces (aim for ½ inch pieces). Place in a shallow bowl.
Prepare the natto.
Open the package of natto. Remove the seasoning packets (there are usually two - one is soy sauce-based and another is hot mustard).
Slide the plastic layer/cover off the natto and discard.
Open the seasoning packet(s) and add it to the natto.
Use chopsticks to mix/whip the natto with the seasonings. Mix it really well until the natto looks almost airy and frothy. Aim for at least 100 mixes! Even better if you can do more.
Add the natto to the bowl - place it next to the chopped tuna so that both ingredients are side by side.
Add the toppings.
Sprinkle chopped green onions and shredded nori (optional) on top. Then add a dab of wasabi (optional) on the side of the bowl.
Mix and eat.
Mix it at the table right before you eat. Add a dash of soy sauce if you'd like. Enjoy! Best with a bowl of rice on the side ^_^
Substitutions and Variations
There are many ways you can change this dish. Everyone sort of has their own unique way of making maguro natto. Try a few, they are all delicious:
- Daikon - add two spoonfuls worth of grated daikon to the dish.
- Raw egg - top the dish with a raw egg yolk. Or you can do a soft boiled egg if you don't want a completely raw egg.
- Shiso - You can either serve the shiso on the side and use it to make mini "wraps" with the maguro natto. Or you and slice the shiso into very thin strips and add it to the top of the dish.
- Season the tuna - I love how Kirk of Mmm-yoso seasoned his tuna pieces with soy sauce, sea salt, and ginger juice. Looks incredible.
Enjoy!
Equipment
All you need are chopsticks to mix the natto, and a sharp knife to cut the sashimi-grade tuna.
Storage
This dish does not keep well. Make it only right before you are ready to eat it.
Top tip
Mix/whip the natto super well. The better you mix natto, the tastier it will be. We aim to mix a minimum of 100 times. If you have time, you can go up to 400 mixes! Many believe that 400 is the tastiest mixing number.
The more you mix natto, the less slimy it will be. Personally I just love the airy and frothy texture you get when it's really, really well mixed.
FAQ
Hooray! ^_^
- Natto Udon - This is a very refreshing chilled noodle dish starring natto. A soft boiled egg makes it extra luscious.
- Okra Natto - We're all about textures in this dish. I love the silky, slimy mouthfeel. Healthy and tasty.
- Natto Rice - A classic! Natto and rice, this is where it all begins.
- Natto Spaghetti - Tossed with natto, butter, and other pantry staples for a quick and easy pasta.
- Natto Egg Toast - Best of both worlds, natto and egg salad. Layered and toasted.
- Natto Toast with Cheese and Cabbage - Natto and cheese make a great combo.
When something is "don" it's over a bowl of rice (like oyakodon). So if you plate this dish over a bowl of rice, it goes from maguro natto to maguro natto don.
So many places! Hamada General Store sometimes runs maguro natto don as a special (check their Instagram for daily updates). They include shiso, pickled ginger, and radish sprouts in their bowl.
Maguro natto is on the menu of many izakayas in town like Izakaya Torae Torae and popular restaurants like Yanagi.
Add natto as a side to any poke dish at Maguro Brothers to make an unofficial maguro natto don!
I-Naba serves maguro natto (so delicious with their housemade soba).
The version at Zigu in Waikiki includes yamaimo, okra, sea asparagus, pickled radish, and egg yolk!
Maguro Natto Recipe
Maguro Natto
Ingredients
- ¼ pound sashimi grade tuna (maguro)
- 1 package natto 50 gram package
- 1 stalk green onion chopped
- 1 tablespoon shredded nori optional
- soy sauce optional
- wasabi optional
Instructions
- Clean and then slice the tuna into bite size pieces (aim for ½ inch pieces). Place in a shallow bowl.
- Prepare the natto. Open the package of natto. Remove the seasoning packets (there are usually two - one is soy sauce-based and another is hot mustard).Slide the plastic layer/cover off the natto and discard.Open the seasoning packet(s) and add it to the natto.Use chopsticks to mix/whip the natto with the seasonings. Mix it really well until the natto looks almost airy and frothy. Aim for at least 100 mixes! Even better if you can do more.Add the natto to the bowl - place it next to the chopped tuna so that both ingredients are side by side.
- Sprinkle chopped green onions and shredded nori (optional) on top. Add a dab of wasabi (optional) on the side of the bowl.
- Mix it at the table right before you eat. Add a dash of soy sauce if you'd like. Enjoy! Best with a bowl of rice on the side ^_^
Related
Looking for other recipes like this? Try these:
Love the combo of natto and maguro Kathy! Thanks so much for the link as well!
Thank you, Kirk!! ^_^
- Kathy