Natto over Rice

Name: Natto over Rice
Prep time: 5 min
Total time: 5 min
Yield: 1 servings
Cuisine: Japanese
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

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

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

Place 1 cup warmed cooked white rice in a bowl.
2

Mix 1 pack natto fermented soybeans, 1 tsp soy sauce, and 1/2 tsp karashi mustard in a separate dish.
3

Stir vigorously with chopsticks until sticky strands form.
4

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

Questions

Can I make Natto over Rice gluten-free?

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

How long does Natto over Rice keep?

Refrigerate leftovers within two hours and eat them within three days. It is served cold; there is nothing to reheat.

Can I halve or double Natto over Rice?

Yes. As written it serves 1. Every ingredient in this entry carries precomputed half and double quantities, 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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