Natto Gohan

A bowl of steaming rice topped with fermented soybeans and their signature sticky filaments. The raw egg yolk adds a rich, coating texture that balances the punchy natto flavor.

• Prep: 5 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 782
• Protein: 32 g
• Carbs: 130 g
• Fat: 15 g

Ingredients

• 600 g White rice ( cooked and steaming )
• 4 pc natto ( standard pack )
• 4 pc Egg ( yolk only )
• 4 tbsp soy sauce
• 4 tsp Mustard ( hot type )
• 4 pc Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 2 pc nori seaweed optional ( in thin strips )

Instructions

1. Cooking the rice

   Wash the white rice until the water runs clear. Cook it; the grains should be tender, glossy, and still very hot for the next steps.

2. Working the natto

   Place the natto in a small bowl. Whisk vigorously with chopsticks in circular motions until thick, white, sticky filaments appear abundantly.

3. Seasoning

   Add the soy sauce and a touch of mustard to the natto. Mix again to incorporate the seasoning into the frothy texture.

4. Final assembly

   Place the rice in a deep bowl. Pour the natto in the center, make a small well, and drop the egg yolk in. Top with sliced green onions and shredded nori seaweed.

Chef's tips

• The longer you whisk the natto, the airier and more umami-rich it becomes.
• The rice must be piping hot so the heat slightly sets the egg yolk when mixed.

Storage

Consume immediately. Cooked rice keeps for 2 days refrigerated, but prepared natto does not store well.