Nattou omelet 納豆オムレツ

For some time, I have wanted to make “nattou” omelet 納豆オムレツ but, somehow, I did not have a chance to make it. I was also a bit hesitant thinking my wife might not like it since it is after all “nattou”. I am sure people may have a different recipes but I went for the simplest one I could find. I just prepared the nattou, mixed in eggs and cooked it. The picture shows one serving.



I prepared the nattou (this happened to be “hikiwari nattou” 引き割り納豆 from Hokkaido.) in the usual fashion with mustard, chopped scallion and the seasoning liquid that came with the nattou package. Using my special nattou stirrer, I mixed well to reduce the smell of nattou (#1 below). I mixed in two eggs and beat it well. I seasoned the egg mixture with a little bit of sugar and salt.

I put a small amount of vegetable oil in my non-stick square frying pan on medium-low flame. When the pan and oil were hot, I poured the egg mixture in all at once (#2). As the bottom started to set, I gradually started rolling but to make sure the egg mixture did not flow back. I had to pull back the half rolled omelet so the uncooked egg mixture spread out and came in contact with the bottom of the pan. Then I just continued rolling until everything incorporated in the roll (#3). The roll had come together quite well so I did not need to further shape it (#4). I sliced it into 6 equal portions and served 3 per serving.

This was  a "mikey likes it" moment. This might not have been my wife's favorite but she said she liked it. Cooked nattou is less sticky and appears to be more palatable to my wife's Western palate. Encouraged by this, I may make more "cooked" nattou dishes!