Natto Breakfast Bowl
This simple and nutritious breakfast bowl features traditional Japanese fermented soybeans, natto, served with rice and savory toppings. It's a quick and healthy way to start your day, offering a unique flavor and texture experience.
An original recipe by Forkin
- Total time
- 20 min
- Serves
- 1
- Difficulty
- Easy
- Per serving
- 430 kcal
Allergen information: may contain gluten and soy. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 0.5 cupshort grain rice, cooked
- 50 gnatto, fermented soybeans, usually sold with sauce packet
- 1 tspsoy sauce
- 0.5 tspkarashi mustard
garnish
- 1 pcsscallion, thinly sliced(optional)
- 0.5 gnori, shredded(optional)
Equipment
rice cooker · fork · serving bowl · chopsticks
The method
Step by step
- 1
Prepare the short grain rice according to package directions, aiming for a warm, fluffy consistency.
About 15 min
Cook’s note: Cooking rice in advance can save time in the morning.
- 2
Open the natto package and remove the included sauce and karashi mustard packets.
- 3
Add the sauce packet and karashi mustard to the natto in its container.
- 4
Stir the natto vigorously with chopsticks or a fork for 30-60 seconds until it becomes very sticky and foamy.
About 1 min
Cook’s note: The more you stir, the stickier and more flavorful the natto becomes.
- 5
Drizzle in the soy sauce and stir once more to combine.
Cook’s note: Adjust the amount of soy sauce to your taste.
- 6
Spoon the warm cooked rice into a serving bowl.
- 7
Carefully transfer the prepared natto mixture on top of the rice.
- 8
Garnish with sliced scallion and shredded nori, if desired.
Cook’s note: Other toppings like a raw egg yolk (not vegan), kimchi, or sesame seeds can also be added.
Per serving
Nutrition
- Calories
- 430.3kcal
- Protein
- 16g
- Carbs
- 78.7g
- Fat
- 6.1g
- Fibre
- 3.9g
- Sugar
- 0.4g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Natto is best consumed immediately after preparation.
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