Natto Gohan
Ingredients
- 600 gWhite rice (cooked and steaming)
- 4 pcnatto (standard pack)
- 4 pcEgg (yolk only)
- 4 tbspsoy sauce
- 4 tspMustard (hot type)
- 4 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 2 pcnori seaweed (in thin strips)
Method
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.
- 1
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
Place the natto in a small bowl. Whisk vigorously with chopsticks in circular motions until thick, white, sticky filaments appear abundantly.
- 3
Add the soy sauce and a touch of mustard to the natto. Mix again to incorporate the seasoning into the frothy texture.
- 4
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Consume immediately. Cooked rice keeps for 2 days refrigerated, but prepared natto does not store well.
