Natto gohan (fermented soya beans on rice)

Name: Natto gohan (fermented soya beans on rice)
Total time: 10 min
Yield: 1 serving
Cuisine: Japanese
Ingredients: 1 bowl (about 150 g) hot cooked rice; 1 pack (45 g) natto (fermented soybeans); 1 tsp soy sauce (or the sauce that comes with the natto); 1 tsp yellow or Japanese mustard (from the natto pack); 1 spring onion, finely chopped; 1 egg yolk (optional); a few drops of sesame oil, strips of nori

Time: 10 min1 servingapprox. 390 kcal / serving (estimated)approx. 19 g protein / serving

Natto (納豆) is fermented soybeans, one of the most popular but divisive foods at the Japanese breakfast table: it has a strong, ammonia-like smell and a sticky, stringy texture. It is in fact rich in protein, vitamin K2 and probiotics, and with rice it makes a balanced, filling breakfast.

Natto gohan (fermented soya beans on rice) (illustration)

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Ingredients

1 bowl (about 150 g) hot cooked rice
1 pack (45 g) natto (fermented soybeans)
1 tsp soy sauce (or the sauce that comes with the natto)
1 tsp yellow or Japanese mustard (from the natto pack)
1 spring onion, finely chopped
1 egg yolk (optional)
a few drops of sesame oil, strips of nori

Method

Tap a step once you've finished it.

Take the natto out of the pack and stir it vigorously with chopsticks for 20–30 seconds until it is sticky, stringy and foamy (this gives its flavour and texture).
Add the sauce and mustard and stir for another half minute.
Put the hot rice in a bowl.
Pour the natto over the rice and top with the spring onion and (if using) the egg yolk.
Garnish with strips of nori and sesame oil.
Mix straight away and eat warm.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Stir it thoroughly: the more you stir, the creamier and more flavourful it gets.
For beginners, start with a little natto and plenty of mustard, soy sauce and spring onion.
Natto keeps for 1 month in the freezer.
The strong smell fades over time.

Frequently asked questions

Why is it so sticky?

Polymers (polyglutamic acid) from the Bacillus subtilis fermentation give the stringy texture.

Where can I buy it?

In Asian shops, frozen or chilled.

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