Natto Omelet
A Natto Omelet is exactly what it sounds like—a Japanese comfort food staple where savory fermented soybeans are wrapped in a soft, pillowy egg. While it might sound like an “unusual combo” to some, the mellow flavor of the egg and the rich umami of the natto are a match made in heaven. It’s a common sight on Japanese dinner tables and Izakaya (pub) menus.
Despite having only a few ingredients, it’s incredibly rich and packed with nutrition. It’s a hit with everyone from kids to adults!
Why You’ll Love This Recipe
- The Texture: In this version, we mix the natto directly into the egg wash. This allows the flavors to meld perfectly. When the beans hit the hot pan, they become slightly toasted and “fluffy,” bringing out a deeper bean flavor than usual.
- The Consistency: The best way to enjoy it is “soft-boiled” (hanjuku), where the creamy egg tangles with the sticky texture of the natto.
- The Seasoning: To keep it simple, we use Mentsuyu (noodle soup base). You can also use a 1:1 mix of soy sauce and mirin, or use light soy sauce (Usukuchi) if you want to keep that beautiful bright yellow color.
- Health Benefits: It’s a nutritional powerhouse! You get high-quality protein from the eggs, plus plant-based protein, fiber, and Vitamin K from the natto.
Ingredients; Natto omelet
- Eggs: 2
- Mentsuyu (2x concentrate): 7g
- What is Mentsuyu? A versatile Japanese soup base made from soy sauce, mirin (sweet rice wine), and dashi (savory broth). It adds a deep, instant umami flavor.
- Natto: 1 pack (including the sauce packet)
- What is Natto? Traditional Japanese fermented soybeans. Known for its sticky texture, powerful aroma, and incredible health benefits (high in protein and probiotics).
- Butter: 5g
- Toppings (Your choice!): Cheese, Mentaiko (spicy cod roe), shredded seaweed, mayo, bonito flakes, or green onions.
How to make Natto Omelet
- Prep the Eggs: Whisk the eggs in a bowl.
- Season: Stir in the Mentsuyu.
- The Mix: Mix the natto with its included sauce first, then combine it with the egg wash.
- Cook: Melt butter in a frying pan. Pour in the mixture and roll/fold it as it cooks.
- Serve: Move to a plate and go wild with your favorite toppings!
💡 Pro-Tips from Experience: Pan Size Matters:
- I used a 26cm pan, but a smaller one is actually better! A wide pan makes the egg thin and easy to overcook. A smaller pan helps you get that thick, juicy roll.
- Avoid Sticking: Make sure your Teflon is in good shape! If you’re worried about the egg sticking or folding being too difficult, you can pour the mixture into a cake mold and bake it in the oven instead. In that case, place the baking sheet on the middle rack of a preheated oven at 180 degrees Celsius and bake the omelet for 40 minutes.
Nutrition Facts; Natto omelet
| Nutrients | Total (2 Servings) | Per Serving (1 Person) |
| Calories | 275 kcal | 137.5 kcal |
| Protein | 20.1 g | 10.1 g |
| Total Fat | 19.3 g | 9.7 g |
| Total Carbohydrates | 6.3 g | 3.2 g |
| Salt Equivalents | 1.0 g | 0.5 g |
Check out more Natto Magic!
I absolutely love natto! It’s exploding in popularity right now among health-conscious foodies as a supercharged fermented food.
Check out this link for more natto recipes and a deep dive into its amazing health benefits: 👉 What kind of food is natto?
📖Related Link: Read the Japanese version of this article here! [ふわふわ、とろとろ、抗えない美味しさ：完璧な半熟納豆オムレツ]
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