Bored of regular natto and rice? Try this natto with kimchi and enoki mushrooms! It’s delicious, satisfying, and quick and easy to prepare.

overhead shot of natto, kimchi, and enoki on a plate topped with nori

What is Natto?

Natto is a traditional Japanese food made from fermented soybeans. It’s a staple in Japanese cuisine and is commonly served for breakfast. It has a strong smell with a sticky, slimy texture, so it’s definitely an acquired taste. While you may be put off by the smell and slimy texture, I encourage you to try natto a few times before you decide to never eat it again. It is a rich source of nutrients thanks to the fermentation process, and it’s something I could eat every day (and often do when I’m in Japan)!

Ingredients

Natto ⟶ Found in the freezer section of Japanese/Asian markets.
Enoki Mushrooms ⟶ The only ingredient that needs to be cooked! You can quickly steam them in the microwave or stovetop.
Kimchi ⟶ Make sure it’s vegan/check the ingredients if you don’t eat fish.
Green Onion Sauce ⟶ You can also use your favorite Asian sauce or just soy sauce.
Nori, Toasted Sesame Seeds ⟶ Optional toppings to add another depth of flavor.

natto, kimchi, and enoki mixed on a plate, topped with nori

Natto FAQ

For natto basics (how to prepare, store, etc.), check out my Beginner’s Guide to Natto.

Tips for Success

Microwave the enoki for a quick & easy meal ⟶ I use a Lekue steamer* to easily cook the enoki so I have a satisfying, tasty meal ready in under 10 minutes.

Check if your kimchi is vegan ⟶ Kimchi traditionally contains fish, so be sure to use a vegan kimchi if necessary.

Use your favorite sauce ⟶ I used my green onion sauce, but you can really use any soy sauce-based or even miso-based sauce you like (or even just soy sauce if you’re feeling extra lazy).

More ways to enjoy natto!

Basic Natto Gohan
Natto Negi Maki (Natto and Green Onion Roll)
Natto Onigiri
in salads
in miso soup
with Japanese Curry
on toast with (vegan) cheese
mixed with kimchi and avocado
as a topping for hiyayakko (Japanese cold silken tofu)
check out more ideas in my Natto Guide

chopsticks picking up some natto, kimchi, and enoki

If you try out this natto with kimchi and enoki, don’t forget to leave a comment/rating down below and tag me in your photos on instagram @ellielikes.cooking. I love seeing all of your tasty recreations!

Prep Time:5

Cook Time:2

Servings: 1

Ingredients

200 grams enoki mushrooms
1 packet natto
2 tbsp kimchi chopped
green onion sauce
cut or torn nori sheets* optional

Instructions

Cut the roots off the enoki mushrooms. Gently rinse, cut in half, and add to a microwave-safe container with a cover (I use a Lekue*). Microwave 1 minute or until cooked.
Add natto to a bowl and mix a few times. Add enoki, kimchi, and sauce and mix well to combine. Top with nori if desired.
Serve as a side or eat with rice.

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