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Natto over Rice

A traditional Japanese breakfast bowl featuring sticky fermented soybeans whipped until frothy and served over warm rice.

5 minEasyServes 1350 cal/serving

JapaneseBreakfastNo-CookVegetarianVeganHigh FiberHigh ProteinKosher-styleNut-FreeDairy-FreeEgg-FreePork-FreeShellfish-FreeNightshade-FreeCorn-Free

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Ingredients

  • 1 cup cooked white rice, warmed
  • 1 pack natto fermented soybeans
  • 1 tsp soy sauce
  • 1/2 tsp karashi mustard
  • 2 tbsp green onion, thinly sliced

Instructions

  1. 1

    Place 1 cup warmed cooked white rice in a bowl.

  2. 2

    Mix 1 pack natto fermented soybeans, 1 tsp soy sauce, and 1/2 tsp karashi mustard in a separate dish.

  3. 3

    Stir vigorously with chopsticks until sticky strands form.

  4. 4

    Spoon over the rice and top with 2 tbsp thinly sliced green onion.

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Questions

Can I make Natto over Rice gluten-free?

Yes. The gluten in Natto over Rice is 1 tsp soy sauce. Swap the soy-based sauce for tamari or coconut aminos. Everything else proceeds as written.

Does Natto over Rice contain soy?

Yes: 1 tsp soy sauce. The full allergen list for this entry is gluten and soy. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Natto over Rice?

One serving (the recipe makes 1) is about 350 calories, with 15 g protein, 52 g carbohydrate and 8 g fat, plus 6 g fiber and 420 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Natto over Rice?

Refrigerate what is left of Natto over Rice within two hours and eat it within three days. It is served cold; there is nothing to reheat. The grain firms up as it chills; add a spoonful of water before reheating.

Can I halve or double Natto over Rice?

Yes. As written it serves 1. Halved, the rice drops from 1 cup to 1/2 cup; doubled, it is 2 cups. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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