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
