Japanese cuisine · Breakfast & Eggs

Natto Gohan

Fermented soybeans whipped frothy with soy sauce and mustard, spooned over hot rice.

Ingredients · for 2 servings

• 2 packs natto (40g each)
• 400g hot cooked rice
• 2 tsp soy sauce
• 1 tsp medium-hot mustard
• 2 scallions
• 1 sheet nori
• 2 egg yolks

Instructions

1. Cook the rice fresh or steam it hot, and fill into two deep bowls – natto always goes on steaming hot rice.
2. Cut the scallions into fine rings and snip the nori sheet into narrow strips with scissors.
3. Stir the natto vigorously with chopsticks in a small bowl 30–40 times, until white, sticky strings form and the mixture turns pale and frothy.
4. Add the mustard and soy sauce and stir another 10 times, until the seasoning is evenly distributed.
5. Spoon the natto over the rice and place an egg yolk in the center of each bowl.
6. Sprinkle with scallions and nori strips and eat immediately, mixing everything together thoroughly at the table.