This is the 6th recipe in my Tortilla Week series, and it’s a bit of a unique twist on the usual tortilla!
I tried combining natto (fermented soybeans) with a tortilla—and it works surprisingly well!
With sesame oil, cheese, kimchi, and mayonnaise, even one tortilla is filling enough.
Perfect for a quick breakfast.
Ingredients
| Tortilla | 1 |
| Natto (with the sauce that comes with it) | 1 pack |
| Sesame oil | 1 tsp |
| Shredded cheese | 2-3 tbsp |
| Kimchi | 2-3 tbsp |
| Mayonnaise | Enough mayonnaise to spread evenly on the tortilla |
How to Make
1⃣ Place the natto in a bowl, add the included sauce and 1 tsp of sesame oil, and mix well for about 30 seconds.
2⃣ Put the tortilla in a frying pan. Spread mayonnaise on it, then add cheese and kimchi in that order. Cook for about 1 minute (if the cheese isn’t melting, continue to cook on low heat for a bit longer).
3⃣ Turn off the heat, add the natto, and roll up the tortilla.
I’ve noticed that many of my friends and acquaintances from abroad really dislike natto.
As a Japanese person, I always think, “But it’s so delicious!”
When I went to Taiwan, I had stinky tofu for the first time. The sauce and pickled veggies on top were tasty, but the smell of the tofu itself was just too much for me.
So maybe natto feels the same way to people outside of Japan?
I actually managed to get used to Vegemite in Australia, so once I get my hands on some, I’ll post a recipe using that too!
If this looks tasty to you, please share it on Twitter/X!
And if you try making it, I’d love it if you tag me in your post!
