We love natto and can't get enough of it. Our favorite way of eating it is simply over a bowl of hot rice. Other options include serving it with some tuna sashimi or grated yamaimo.
I had this particular dish out at a restaurant, I think it might have been En Japanese Brasserie in New York City's West Village. I recreated it at home and loved the results.
2 packs natto
1/4 lb. ground pork
1 Tbsp. miso
1 tsp. kochujan
1 tsp. sugar
1 tsp. sesame oil
Saute the ground pork in a little bit of oil until cooked through. Add the natto, miso, kochujan, sugar and sesame oil. Cook until combined. Season with salt and pepper to taste. Also adjust other seasonings as you like. Serve with lettuce.
Perfect with sake or shochu.
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