Even natto haters will love this natto niku miso! Packed with umami, fiber, and versatility, it’s an easy Japanese meal solution.
If you’ve ever shied away from natto because of its sticky texture or bitter taste, I completely understand.
That’s why I came up with this natto niku miso, mixing natto with mushrooms and other umami-packed ingredients to mellow out the flavor while keeping it rich and satisfying. It tastes a lot like traditional niku miso, but with extra fiber and nutrients from the natto and mushrooms.
I love spooning it over rice, steaming veggies with it, or even wrapping it in microwaved cabbage for a quick and tasty bite.
If you’re curious about more ways to enjoy natto even if you’re not a fan, try my natto salad, natto fried rice, natto dressing, or natto toast recipes!
Watch How to Make Natto Niku Miso
Why You'll Love This Recipe
- Perfect for meal prep: This recipe is super easy and quick to make, lasts for about 4-5 days, and is very versatile, making it perfect for meal prep. You can make a batch and use it in multiple dishes.
- Packed with nutrients and fiber: It uses natto and shimeji mushrooms, so this recipe contains more fiber and nutrients than traditional niku miso made only with ground meat.
- Hide natto’s stickiness and strong flavor: By mixing natto with other umami-packed ingredients and stir-frying them, I successfully tone down natto’s unique flavors and texture so that even natto haters can enjoy it.
Notes on Ingredients
See the recipe card for the full ingredients list.
- Natto: Usually found in the frozen section of Asian grocery stores in the U.S. Let it defrost in the fridge overnight before using.
- Miso: Use any kind of miso you like. Red miso is saltier, and white miso is sweeter, so adjust to your taste.
💡You can find these ingredients at Japanese or Asian grocery stores, or online at Amazon or Weee!
How to Make Natto Niku Miso
Step 1: Mince the garlic, ginger, onion, shimeji mushrooms, and natto.
Step 2: Mix all the sauce ingredients.
Step 3: Stir-fry the onions until translucent.
Step 4: Add natto, garlic, and ginger; stir-fry until the natto isn’t sticky.
Step 5: Add ground meat and shimeji; cook until the meat is done.
Step 6: Add the sauce and stir-fry until most of the moisture is gone.
How to Use Natto Niku Miso
This natto niku miso is delicious on its own or as a topping for rice, noodles like udon, or salads. You can also wrap it in microwaved cabbage for a quick bite. Basically, anything with a mild flavor pairs perfectly with natto niku miso!
Storage & Reheating Instructions
Once cooled, transfer the natto niku miso to an airtight container. It will keep in the fridge for up to 4–5 days or in the freezer for up to 1 month. To enjoy, simply reheat in the microwave or on the stove until warm.
More Recipes with Natto
Looking for other recipes like this? Try these:
💌 If you tried this recipe and liked it, I’d love to hear from you! Leave a comment and review below or send a photo of your dish to my email. I’d be so happy to see your creation!
📖Recipe
Natto Niku Miso (Easy Japanese Meat Sauce)
Ingredients
Method
- Prep the ingredients: Mince the onion, shimeji mushrooms, garlic, ginger, and natto.1 onion, 1 pack shimeji mushrooms, 2 garlic cloves, 1 tablespoon minced ginger, 2 packs natto
- Mix the sauce: Combine all the sauce ingredients in a small bowl.2 tablespoons sake, 1.5 tablespoons miso, 1-1.5 tablespoon maple syrup, ½ tablespoon soy sauce, 1 teaspoon dashi powder, 1/16 teaspoon ground black pepper, ½-1 teaspoon red pepper flakes
- Cook the onion: Heat a pan over medium heat, add sesame oil, and stir-fry onions for about 2-3 minutes or until translucent.1 teaspoon sesame oil
- Cook the natto: Add natto, garlic, and ginger; stir-fry for about 4-5 minutes or until the natto loses its stickiness.
- Cook the meat and mushrooms: Add ground turkey and shimeji mushrooms; stir-fry for about 3-4 minutes or until the meat is fully cooked.8-10 ounces ground turkey
- Add the sauce: Pour in the sauce and stir-fry for about 3 minutes or until most of the moisture is gone.
Notes
- Ingredients: Natto is usually in the frozen section of Asian grocery stores; defrost overnight. Use any miso you like. Red miso is saltier and white miso is sweeter.
- How to use: Enjoy on its own, over rice, noodles, or salads, or wrap in microwaved cabbage. Mild flavors pair best.
- Storage & reheating: Store in an airtight container in the fridge for 4–5 days or freeze up to 1 month. Reheat in the microwave or on the stove.
- Try other recipes with natto: natto salad, natto fried rice, natto dressing
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Kurumi says
I love making this as part of my meal prep because it’s so versatile and such a lifesaver when I don’t feel like cooking! I like wrapping it in microwaved cabbage or serving it over rice, and I’m also thinking about mixing it with microwaved potatoes to make something like croquettes. I hope you like it too!