Natto with Rice
Fermented soybeans with soy sauce and mustard over rice — Japan's polarising breakfast staple. Stirring the natto vigorously 50 to 100 times before eating develops its signature sticky, stringy texture and mellows its sharp aroma.
Total time
5 min
Prep
5 min
Cook
0 min
Difficulty
easy
Cuisine
Japanese
veganvegetariangluten-free
Ingredients
4 packsnatto
4 tbspsoy sauce from natto packet
4 tspJapanese mustard from packet
4spring onions, finely sliced
2 cupscooked Japanese rice
1egg yolk per bowl (optional)
Instructions
1
Open natto packs. Add the included soy sauce and mustard.
2
Stir vigorously 50–100 times until natto becomes stringy and aromatic.
3
Spoon over warm rice.
4
Top with spring onions and an egg yolk if desired.
5
Stir everything together before eating.
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