Natto Gohan

Name: Natto Gohan
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 cups hot cooked short-grain Japanese rice; 2 packs (50g each) natto; 2 tsp soy sauce (or the tare packets included with the natto); 1/2 tsp karashi mustard (the included packet, or prepared Japanese hot mustard); 2 scallions, thinly sliced; 2 raw egg yolks (optional); a pinch of katsuobushi (bonito flakes), optional

by CommunityKitchen

JapaneseEasy10 minServes 2

A classic Japanese home breakfast of fermented natto beans whipped with soy sauce and hot mustard until sticky and stringy, then piled over a bowl of hot short-grain rice.

Per
serving

380kcal

18gprotein

55gcarbs

10gfat

Ingredients

2 cups hot cooked short-grain Japanese rice
2 packs (50g each) natto
2 tsp soy sauce (or the tare packets included with the natto)
1/2 tsp karashi mustard (the included packet, or prepared Japanese hot mustard)
2 scallions, thinly sliced
2 raw egg yolks (optional)
a pinch of katsuobushi (bonito flakes), optional

Before you cook

Have the hot rice ready in two bowls
Slice the scallions
Open the natto containers and drain off any liquid sitting on top

Steps

Stir the natto briskly with chopsticks for about 20 seconds until it turns pale and foamy
Add the soy sauce and karashi mustard to the natto
Keep stirring the natto for another 20 to 30 seconds until long sticky strings form between the beans
Spoon the stirred natto over each bowl of hot rice
Sprinkle the sliced scallions over the top
Slide a raw egg yolk onto the center of each bowl, if using
Scatter a pinch of bonito flakes over the top, if using
Mix everything together with chopsticks right before eating

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