Natto Omelette
From apetickler 15 years ago
- 5 minutes to make
- Serves 1
Natto is fermented soybeans, crawling with the friendly bacteria Bacillus subtilis natto. In other words, it's probiotic, which is currently très chic. In addition to being one of the healthiest things you can eat, it's also quite tasty, and it looks a lot like eggs that an alien might lay in your brain. Read more Between the natto and the eggs, this thing is loaded with protein, so I like to make it immediately after getting home from the gym or a long run. See less
Ingredients
- One package frozen natto shopping list
- Two beaten eggs shopping list
- Four small strips of nori shopping list
- Some green onions shopping list
- Furikake seasoning shopping list
- Your favorite hot sauce (I like Sriracha) shopping list
How to make it
- Let the natto defrost.
- Arrange your nori strips evenly in a large frying pan (they should run parallel to each other). Notice the neat way they shrivel up just a little bit when they hit the oil, and then pour the eggs on top. Add the natto in a wide strip across the eggs. If your natto strip is perpendicular to the nori strips, then it will be easier to cut into neatly when the time comes for eatin'.
- Next, shake a bit of furikake seasoning all over. With the hot sauce, draw a thin red stripe right down the middle. Then sprinkle the green onions on top of everything.
- Swaddle up the natto in the eggs from both sides like it's the Baby Jesus. Then just wait for the eggs to cook to your liking (I think it's best if they're a little runny).
- Open up a dark beer, turn on some YouTube videos, and you're in natto heaven.
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