Natto Rice Bowl
A simple Japanese breakfast of umami-rich fermented soybeans over hot rice with a raw egg and aromatic toppings. Ready in minutes with pantry staples.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 16g
Ingredients
- 2 cups Short-grain white Japanese rice, cooked
- 2 packs (about 3.5 oz each) Natto (fermented soybeans)
- 2 whole Large eggs, room temperature
- 1 tablespoon Low-sodium soy sauce
- ½ tablespoon Mirin (sweet rice wine)
- 2 sheets Nori (seaweed sheets)
- 2 whole Green onions, white and light green parts
- ½ teaspoon Wasabi paste
Instructions
- 1
Make sure your rice is freshly cooked and still steaming hot — natto is best served over warm rice where it warms without cooking the egg yolk. If your rice has cooled, reheat it gently over medium-low heat or in a microwave with a splash of water.
- 2
While the rice finishes cooking, slice 2 green onions (white and light green parts only) into thin rings on the bias, about 1/8 inch thick. Set aside.
- 3
Remove the natto from the refrigerator and open both packs — natto is best served cold. Most natto comes with a mustard packet and a sauce packet; set these aside.
- 4
Divide the hot rice evenly between two bowls, creating a slightly shallow indent in the center of each mound with the back of your spoon.
- 5
Pour the contents of each natto pack (including the beans and any liquid) into its own bowl of rice. Add the included mustard packet and sauce packet to each bowl — these provide the signature tangy, slightly spicy flavor.
- 6
Gently crack one raw egg directly into the center of each natto mixture — the warm rice will gently warm the egg white while leaving the yolk completely runny. Do not stir yet.
- 7
Tear each nori sheet into rough 1-inch pieces by hand — this creates natural, irregular shards rather than uniform cuts, which is traditional. Scatter half the nori over each bowl.
- 8
Sprinkle the sliced green onions and a tiny pinch of wasabi paste over each bowl. Pour 0.5 teaspoon of additional soy sauce and 0.25 teaspoon of mirin into each bowl for extra umami depth.
- 9
Using chopsticks or a fork, vigorously stir the entire bowl in one direction for 15-20 seconds — this breaks down the natto and distributes the egg yolk through the rice, creating a creamy, cohesive mixture with visible strings of fermented soybeans. Serve immediately while the rice is still warm and the egg is warm but raw.
Tools you’ll need
- Two rice bowls
- Rice cooker or pot
- Chopsticks or fork
- Small knife
- Cutting board
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