Natto Salad

This Natto Salad is a nutritious Japanese dish combining fresh vegetables, creamy Brie cheese, tangy honey pickled onions and shio kombu all enhanced by the umami richness of kewpie mayo and mentsuyu. Perfectly topped with toasted sesame seeds and a soft boiled egg, this salad offers a delicious and healthy twist to your meal routine.

Healthy Fresh Natto Salad

For this months Natto recipe feature, I’m sharing one of my favourite natto salads! It’s packed with fresh vegetables and tossed in a creamy dressing, perfect for the summer months. The natural sliminess of the natto also adds to the dressing and makes it really satisfying to eat. The flavour of natto is very subtle thanks to the dressing so if you’re just getting into natto, this is the perfect recipe for you.

Ingredients

Natto salad is really versatile and always changes for me depending on the season but here are the basis:

• Fresh vegetables: These provide a crisp and refreshing base for the salad, adding various textures and flavors. I used lettuce and tomatoes but you can choose your favorite vegetables to suit your taste. Cabbage, cucumbers, bell peppers, carrots and spring mix are great choices as well.
• Natto: Fermented soybeans with a distinctive flavor and sticky texture. Natto is rich in protein, vitamins, and probiotics, contributing to the health benefits of the salad. I used homemade natto, but if using store bought natto mix in the sauces it comes with as well for more flavour.
• Brie cheese: A soft, creamy cheese with a mild, buttery flavor. Brie adds a rich and creamy element to the salad, balancing the bold taste of natto. Substitute with your favourite cheese.
• Honey pickled onions: Thinly sliced onions pickled in a mixture of honey and vinegar. These add a sweet and tangy flavor, enhancing the overall taste profile of the salad.
• Shio kombu: Salted kelp that provides a umami boost. Shio kombu adds a savory depth to the salad, complementing the other ingredients. Can also be substituted with shredded nori.
• Sesame seeds: Toasted sesame seeds offer a nutty flavor and a pleasant crunch, adding texture and visual appeal to the salad.
• Kewpie Mayo: A Japanese mayonnaise known for its rich, tangy flavor and creamy consistency. Kewpie Mayo helps bind the ingredients together and adds a luscious touch to the salad.
• Mentsuyu: A Japanese seasoning sauce made from soy sauce, mirin, and dashi. Mentsuyu adds a savory and slightly sweet flavor, enhancing the taste of the vegetables and natto. Miso or light soy sauce are great substitutes and for a different flavour.

How to Make

The best thing about this salad is that it doesn’t require to do any cooking!

1. Prep the vegetables
2. Make the dressing
3. Toss everything together

Serving Suggestions

This is great as a side to accompany a entree. If you want to eat this as a meal, add in some grains like rice, quinoa or pasta!

How to Store

This salad is best eaten as soon as it’s made or the dressing gets quite liquidy. You can prep all the veggies and keep it together but toss in the dressing before serving. The dressing can be made ahead of time (triple the recipe for meal prep!), and will last in the fridge for one week.

Enjoy!! If you make this Natto Salad recipe, let me know! Leave a comment, rating and if you decide to share it on socials, tag me on instagram @Okonomikitchen. I’d love to hear from you!