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Name: Homemade Natto
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 11
Cuisine: not set
Ingredients: 5 cups Black beans; 1 pack Natto

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INGREDIENTS

5 cups Black beans
1 pack Natto

INSTRUCTIONS

Step. 1 – Washing beans

I scooped up 5 cups of dry soybeans and washed them quickly using running water . The process is much like washing rice properly.

Pour the beans into a glass bowl that is deep enough to mess around with the beans without spilling them.

Pour full of water so that all beans are submerged.

Stir beans for 20 sec. and flush the water out of the bowl.

Pour water back in the bowl to cover up just the surface of beans.

Stir beans but more like you are kneading the beans with your palm or the back of your hand. This process gets rid of tiny dirt or dead skins off the beans.

Rinse the beans with a lot of water.

Step. 2 – Soaking beans

After rinsing the beans, I pour plenty of flittered water into the bowl . The water should be at least three times the actual beans. So, I must have poured 15 cups of water or more . I let it sit overnight so that I can steam them first thing in the morning. There is a good reason for steaming the beans early morning and you’ll find that out later .

Step. 3 – Steaming beans

104_2013OK, time for some more . I use a pressure cooker to steam the beans. I have tried boiling the beans in the past as we did not have a pressure cooker. First of all, it takes ages (4-5 hours)to boil the beans until they get soft enough for fermentation process. Secondly, it is a pain and kind of dangerous to drain boiling water and place the beans in the container for mixing them with the starters. Finally and most importantly, in my humble opinion, Natto is more rich in flavor when steamed than boiled.

I place the separator at the bottom. It’s about one inch high and it is high enough to separate boiling water from the steamer. You can use as little as a cup of water to do the steaming.

I love this insert. It is so easy to handle even right after steaming is done and beans are literally steaming hot.

104_2014I pour soaked beans into this insert after rising it for one last time. I filled the pressure cooker with flittered water just below the bottom of the insert. I don’t think you can go wrong even if the some parts of beans are actually under the water but I would not dare.

I then sealed the pot with the lid and turn on the gas stove at high. I waited until the pressure indicator or what ever that is to pop and then lower the heat . I set kitchen timer for 45 minutes and leave the stove on.

I even lowered the heat when the steam would start come out the pressure cooker.

Step 4 – Mixing Natto-kin (Starter) with steaming hot beans

Natto-kin can live in extreme circumstance and mixing the starter with steaming hot beans would not kill the bacteria. In fact, it is recommended to mix beans with the starter while the beans are hot. Apparently, the “Heat Shock” should boost the bacteria activity and ensure better fermentation results.

Natto-kin (Starter) can be obtained in various ways.

From commercial product. (Natto themselves can be starters.)

Powdered Natto starter.

From home brew Natto.

I have been using Natto that we buy from our near by stores.typical_packages

Typical Natto comes in the rectangular or round packages. You also find mustard and flavored soy sauce in a plastic containers.

I used a entire package (50g) for 5 cups of soybeans.

1 cup = 10g

Very straight forward.

I added boiling hot water to the starter package . Stir it a couple of times making sure that all beans are a part.

Pour the starter mix over the steamed beans that are place in the glass container. For the best result, use same container to mix and ferment to save you from washing yet another sticky bowl.

I would use wooden spatula to mix the beans with the starters. Mixing should be done quickly and thoroughly while making sure you don’t smash too many beans. Since the steamed beans start drying as soon as you pour them into the container, it is important that all beans are loose and wet by the starter mix.

Step 5 – Fermentation

In order to ferment soybeans, yo

NOTES

Alert editor

Homemade Natto

5 cups Black beans
1 pack Natto

Step. 1 – Washing beans

I scooped up 5 cups of dry soybeans and washed them quickly using running water . The process is much like washing rice properly.

Pour the beans into a glass bowl that is deep enough to mess around with the beans without spilling them.
Pour full of water so that all beans are submerged.
Stir beans for 20 sec. and flush the water out of the bowl.
Pour water back in the bowl to cover up just the surface of beans.
Stir beans but more like you are kneading the beans with your palm or the back of your hand. This process gets rid of tiny dirt or dead skins off the beans.
Rinse the beans with a lot of water.
Step. 2 – Soaking beans

Step. 3 – Steaming beans
104_2013OK, time for some more . I use a pressure cooker to steam the beans. I have tried boiling the beans in the past as we did not have a pressure cooker. First of all, it takes ages (4-5 hours)to boil the beans until they get soft enough for fermentation process. Secondly, it is a pain and kind of dangerous to drain boiling water and place the beans in the container for mixing them with the starters. Finally and most importantly, in my humble opinion, Natto is more rich in flavor when steamed than boiled.

I place the separator at the bottom. It’s about one inch high and it is high enough to separate boiling water from the steamer. You can use as little as a cup of water to do the steaming.

I love this insert. It is so easy to handle even right after steaming is done and beans are literally steaming hot.
104_2014I pour soaked beans into this insert after rising it for one last time. I filled the pressure cooker with flittered water just below the bottom of the insert. I don’t think you can go wrong even if the some parts of beans are actually under the water but I would not dare.

I even lowered the heat when the steam would start come out the pressure cooker.

Step 4 – Mixing Natto-kin (Starter) with steaming hot beans

Natto-kin (Starter) can be obtained in various ways.

From commercial product. (Natto themselves can be starters.)
Powdered Natto starter.
From home brew Natto.
I have been using Natto that we buy from our near by stores.typical_packages

Typical Natto comes in the rectangular or round packages. You also find mustard and flavored soy sauce in a plastic containers.

I used a entire package (50g) for 5 cups of soybeans.

1 cup = 10g

Very straight forward.

I added boiling hot water to the starter package . Stir it a couple of times making sure that all beans are a part.

Pour the starter mix over the steamed beans that are place in the glass container. For the best result, use same container to mix and ferment to save you from washing yet another sticky bowl.

Step 5 – Fermentation

In order to ferment soybeans, yo

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Nutrition

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Serving Size: 1 Serving (102g)
Recipe Makes: 11 Servings

Calories: 134
Calories from Fat: 5 (4%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	1 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 361.5mg		10 %
Total Carbohydrate 24.1g		7 %
	Dietary Fiber 8.9g	35 %
	Sugars, other 15.3g
Protein 9g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 134

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