Salad > Japanese Salads > Nattō Salad

Nattō Salad Recipe

Ingredients with Measurements:
- 2 cups cooked brown rice
- 1 cup nattō (fermented soybeans)
- 1 cup shredded carrots
- 1 cup chopped cucumber
- 1 cup chopped red bell pepper
- 1/2 cup chopped scallions
- 1/4 cup chopped cilantro
- 1/4 cup toasted sesame seeds
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon sesame oil
- Salt and pepper to taste

Special equipment needed:
- None

Step-by-step instructions:

1. In a large mixing bowl, combine the cooked brown rice, nattō, shredded carrots, chopped cucumber, chopped red bell pepper, chopped scallions, and chopped cilantro.

2. In a separate small mixing bowl, whisk together the rice vinegar, soy sauce, honey, sesame oil, salt, and pepper.

3. Pour the dressing over the rice and vegetable mixture and toss well to combine.

4. Sprinkle the toasted sesame seeds over the top of the salad.

5. Serve immediately or refrigerate until ready to serve.


- Time:
Preparation time: 15 minutes
- Cooking time: None
Temperature:
- Serve at room temperature or chilled.
Serving size:
- This recipe makes 4 servings.

Nutritional information:
- Calories: 280
- Fat: 8g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 11g

Substitutions for ingredients:
- White rice can be used instead of brown rice.
- Edamame can be used instead of nattō.
- Any other crunchy vegetables can be used instead of carrots, cucumber, and red bell pepper.
- Any other vinegar can be used instead of rice vinegar.
- Any other sweetener can be used instead of honey.
- Any other oil can be used instead of sesame oil.

Variations:
- Add sliced avocado for extra creaminess.
- Add sliced radishes for extra crunch.
- Add cooked shrimp or chicken for extra protein.

Tips and tricks:
- Make sure to mix the nattō well before adding it to the salad.
- Toast the sesame seeds in a dry skillet over medium heat until fragrant and golden brown.
- Double the dressing recipe if you prefer a more heavily dressed salad.

Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- This salad is best served cold, so there is no need to reheat it.

Presentation ideas:
- Serve the salad in a large bowl or on individual plates.
- Garnish with extra cilantro and sesame seeds.

Garnishes:
- Extra cilantro
- Extra sesame seeds

Pairings:
- This salad pairs well with grilled chicken or fish.

Suggested side dishes:
- Miso soup
- Steamed edamame
- Seaweed salad

Troubleshooting advice:
- If you don't like the texture of nattō, you can omit it from the recipe.

Food safety advice:
- Make sure to wash all vegetables thoroughly before using them in the recipe.
- Store any leftovers in the refrigerator and consume within 3 days.

Food history:
- Nattō is a traditional Japanese food made from fermented soybeans. It has a distinct flavor and texture that is loved by some and disliked by others.

Flavor profiles:
- This salad has a tangy, sweet, and savory flavor profile with a nutty crunch from the sesame seeds.

Serving suggestions:
- Serve this salad as a light lunch or as a side dish with grilled chicken or fish.

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Taste: Savory, Salty, Umami, Tangy, Nutty