Natto and Dried Bonito Japanese Style Omelette: A Surprisingly Delicious Breakfast

The first time I encountered natto, I was a wide-eyed culinary student in Tokyo. Its pungent aroma and sticky, stringy texture were… challenging, to say the least. I remember my host mother, a tiny woman with an enormous heart, urging me to try her favorite breakfast: natto mixed with rice, soy sauce, and a sprinkle of green onions. While I politely choked it down, I never quite developed a taste for it. But this omelette recipe, a childhood favorite of her sons, was a different story. It cleverly balances the strong flavors of natto with the umami of dried bonito and the comforting embrace of a perfectly cooked omelette. This dish transformed my perception of natto, proving that even the most divisive ingredients can shine when prepared with creativity and care.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Servings: 1
• Dietary Type: High Protein

Ingredients

• 4-6 eggs
• Bonito flakes (appropriate amount)
• 80g fermented soybeans (natto)
• 5 green onions
• 1 tablespoon soy sauce
• Salt (a little)
• Pepper (a little)
• ½ tablespoon oil

Equipment Needed

• Mixing bowl
• Chopstick or fork
• Frying pan

Instructions

1. Begin by prepping your ingredients. Finely chop the 5 green onions.
2. In a mixing bowl, combine the 80g of natto with the chopped green onions and 1 tablespoon of soy sauce. Mix well. This allows the flavors to meld together before adding them to the eggs.
3. In a separate bowl, crack 4-6 eggs. Add a pinch of salt and pepper. Whisk lightly to combine – you don’t want to over-beat them, as this can make the omelette tough.
4. Add the natto and green onion mixture to the egg mixture. Gently fold to incorporate the ingredients evenly.
5. Heat ½ tablespoon of oil in a frying pan over medium heat. Ensure the pan is hot before adding the egg mixture. The oil should shimmer but not smoke.
6. Pour approximately ¼ of the egg mixture into the hot pan.
7. Cook the omelette at medium heat, undisturbed, until the bottom is set and the top is still slightly wet, about 2-3 minutes.
8. Once the omelette is half cooked, carefully fold it in half to create an oval shape directly in the pan. Use a spatula or chopstick to assist in folding.
9. From the far side of the pan, gently turn the folded omelette over to ensure it cooks evenly on both sides. This allows the inside to set completely.
10. Remove the omelette from the pan and set aside.
11. Repeat steps 5 through 10 with the remaining egg mixture to make 3 more omelettes, for a total of 4 individual servings.
12. Arrange the cooked omelettes on a plate.
13. Sprinkle an appropriate amount of dried bonito flakes generously over the top of the omelettes. The heat from the omelettes will cause the bonito flakes to dance and release their savory aroma.

Expert Tips & Tricks

• Don’t overcook the omelette: The key to a perfect omelette is to keep it soft and slightly moist in the center. Overcooking will result in a dry and rubbery texture.
• Use a non-stick pan: This will prevent the omelette from sticking and make it easier to flip.
• Adjust the amount of natto to your taste: If you’re new to natto, start with a smaller amount and gradually increase it as you become more accustomed to the flavor.
• Get creative with your fillings: Feel free to add other ingredients to the omelette, such as diced ham, cheese, or vegetables.
• For a richer flavor, add a teaspoon of mirin (sweet rice wine) to the egg mixture.
• If you want a more firm omelette, cook for a longer time.

Serving & Storage Suggestions

Serve the Natto and Dried Bonito Japanese Style Omelette immediately after cooking while it’s still warm and the bonito flakes are dancing. Garnish with extra green onions for a pop of color and freshness. This omelette is best enjoyed fresh.

Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours. However, the texture of the natto may change slightly upon refrigeration. Reheat gently in a microwave or pan until warmed through. Reheating is possible but not recommended, fresh is always better.

Nutritional Information

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	389 kcal	19%
Total Fat	27g	41%
Saturated Fat	7g	35%
Cholesterol	846mg	282%
Sodium	1298mg	54%
Total Carbohydrate	8g	2%
Dietary Fiber	2g	8%
Sugars	4g	14%
Protein	28g	56%

Variations & Substitutions

• Vegetarian: While traditional bonito flakes are made from fish, you can find vegetarian versions made from seaweed or mushrooms. Alternatively, omit the bonito flakes altogether and add a sprinkle of toasted sesame seeds for a nutty flavor.
• Spice it up: Add a pinch of red pepper flakes or a dash of chili oil to the egg mixture for a spicy kick.
• Add different herbs: Instead of green onions, try using chives, cilantro, or parsley.
• Different cheeses: Top the omelette with a light sprinkle of parmesan or pecorino for a richer flavor.

FAQs (Frequently Asked Questions)

Q: I’m not a fan of natto. Can I still make this omelette?

A: Absolutely! While natto is a key ingredient, you can reduce the amount or substitute it with another fermented soybean product like tempeh, finely diced. You can even use tofu if you want a much lighter flavor.

Q: Can I use dried kelp instead of dried bonito flakes?

A: Yes, while the flavor will be different, dried kelp can be used to add umami flavor. If you are vegetarian or vegan, this is a good alternative.

Q: How do I prevent the omelette from sticking to the pan?

A: Ensure your pan is properly preheated and use a non-stick pan with enough oil.

Q: Can I make this omelette ahead of time?

A: While it’s best enjoyed fresh, you can cook the omelette and store it in the fridge for up to 24 hours. Reheat gently before serving, and if you have not topped the omelette with dried bonito flakes, do so before reheating to get the best flavor.

Q: Is this recipe suitable for people with allergies?

A: This recipe contains soy and eggs, so it’s not suitable for people with allergies to these ingredients. The recipe could be modified to remove the soy. You can also use egg substitutes.

Final Thoughts

This Natto and Dried Bonito Japanese Style Omelette might sound unconventional, but trust me, it’s a delightful way to start your day. The savory umami of the bonito flakes, the pungent tang of the natto, and the comforting simplicity of the eggs create a symphony of flavors that will awaken your senses. Don’t be afraid to experiment with the recipe and make it your own. I encourage you to try this surprisingly delicious omelette! Please let me know what you think. Enjoy!