Natto with Tomato, Olive Oil, and Ponzu

Name: Natto with Tomato, Olive Oil, and Ponzu
Yield: 1 serving
Cuisine: American
Ingredients: 1 pack Natto (fermented soy beans); 1/2 Tomato; 1/2 tablespoon~ Ponzu; 1 tsp Olive oil; 1 tsp Sesame oil; 1 dash Salt; 1 White sesame seeds; 1 dash Green onion or scallion

cookpad.japan @cookpad_jp

I had some tomatoes leftover, so I tried adding some of my favorite natto.

As time passes, the tomatoes will release moisture, so if you can, make this right before you plan on eating it.
Adjust the ponzu to the amount of tomatoes. Recipe by RED_SPIC

I had some tomatoes leftover, so I tried adding some of my favorite natto.

As time passes, the tomatoes will release moisture, so if you can, make this right before you plan on eating it.
Adjust the ponzu to the amount of tomatoes. Recipe by RED_SPIC

cookpad.japan @cookpad_jp

I had some tomatoes leftover, so I tried adding some of my favorite natto.

As time passes, the tomatoes will release moisture, so if you can, make this right before you plan on eating it.
Adjust the ponzu to the amount of tomatoes. Recipe by RED_SPIC

I had some tomatoes leftover, so I tried adding some of my favorite natto.

As time passes, the tomatoes will release moisture, so if you can, make this right before you plan on eating it.
Adjust the ponzu to the amount of tomatoes. Recipe by RED_SPIC

Saved

Ingredients

1 serving

1pack Natto (fermented soy beans)
1/2Tomato
1/2tablespoon~ Ponzu
1 tspOlive oil
1 tspSesame oil
1 dashSalt
1White sesame seeds
1 dashGreen onion or scallion

Saved

Steps

1

Mix the natto well and then add the olive oil and sesame oil. Combine well.
2

Add the diced tomato and ponzu and stir lightly. Season with salt.
3

Arrange in a dish, garnish with white sesame seeds and green onion and it's done.