Japanese-style Omelette with Natto and Cream Cheese
The umami-savory flavor of the natto and the richness of cream cheese goes really well with the flavor of green onion and bonito flakes! This omelette is great with rice, bread, or even as an appetizer.
Mix the natto with the sauce and Japanese mustard included in the package. Dice the cream cheese into cubes. Beat the eggs, then add the milk, salt and pepper and mix some more.
Heat the frying pan well. Add the vegetable oil and butter. Pour in the egg mixture from Step 1 before the butter melts completely. Wait a few seconds until the bottom side of the egg becomes bubbly.
When the soft-set egg is bubbly, gently stir as you slightly shake the pan. When the bottom side is almost thoroughly cooked, turn the heat to very low.
While the top of the egg is still top-set, place the bonito flakes, green onions, cream cheese and natto on one side. Transfer onto a plate as you fold the other side over the side with ingredients.
Even if you mess up at this stage, you can make it look nicely if you use a damp cloth to press it from the side to fix the shape.
Please enjoy with a dash of coarsely ground pepper if you'd like, or serve with some vegetables as a side dish other vegetables.
Story Behind this Recipe
I love natto and cream cheese together. So, I tried folding them inside some soft eggs to make an omelette. The resulting dish was delicious as it was mildly flavored overall thanks to the eggs.
I think you only need the saltiness of the natto sauce, Japanese mustard, and the cream cheese to season the omelette. For best results, use a decent amount of green onions and bonito flakes. Try making an omelette with your usual frying pan a few times to get the hang of it. I initially failed at making omelets, too. Now, it falls apart only on some occasions, and I fix it later when it happens.