Japanese
⭐ Highly Rated
12 minmedium
JapaneseBreakfast
Recipe Story
origins & traditionsThis classic Japanese breakfast dish showcases natto, a superfood made from fermented soybeans known for its distinctive texture and umami flavor. The sticky, stringy natto is mixed with soy sauce and Japanese mustard, then spooned over a bowl of freshly cooked white rice. A raw egg yolk adds richness and helps mellow the strong flavors, while thinly sliced scallions provide a fresh, crisp contrast. This simple yet nutritious meal is a staple in Japanese households, offering high protein, probiotics, and essential nutrients. The dish takes only minutes to prepare once the rice is cooked, making it perfect for busy mornings. Many Japanese people believe eating natto regularly promotes longevity and digestive health. The key to enjoying this dish is mixing the natto vigorously to develop its characteristic stringiness before adding it to the rice.
Instructions
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Cook white rice in rice cooker according to manufacturer instructions, or use leftover rice reheated.
While rice cooks, remove natto from refrigerator and let come to room temperature for 5 minutes.
Finely slice scallions on the diagonal, separating white and green parts.
Open natto package and transfer to a small bowl. Stir vigorously with chopsticks in a circular motion for 30-50 times until sticky and stringy.
Add 1 tablespoon soy sauce and 1/2 teaspoon mustard to natto and mix well.
Divide hot rice between two bowls.
Make a small well in the center of each rice bowl.
Spoon half the natto mixture onto each bowl of rice.
Carefully separate eggs and place one yolk in the center of each natto portion (reserve whites for another use).
Garnish with sliced scallions, distributing both white and green parts.
Serve immediately with additional soy sauce on the side.
Natto Rice Bowl with Scallions
4.2 (139)
A traditional Japanese breakfast featuring fermented soybeans over steaming white rice, topped with fresh scallions, soy sauce, and a raw egg yolk for a protein-rich start to your day.
easy
25 min
2 servings
Ingredients
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Base
- 1 1/2 cups Rice White, uncooked
Topping
- 2 pieces Eggs, separated, yolks only
- 3 pieces Onions, thinly sliced (scallions/green onions)
Seasoning
- 2 tablespoons Soy Sauce
- 1 teaspoons Mustard, Japanese karashi mustard preferred (optional)
Finishing
- 1 teaspoons Sesame Oil, toasted (optional)
Chef Tips
expert advice•For first-time natto eaters, start with a smaller portion mixed thoroughly into the rice to help mask the strong flavor.
•The more you stir natto before adding to rice, the better the texture becomes.
•Some prefer to mix everything together in the bowl, while traditionalists keep components separate and mix as they eat.
•Fresh natto is crucial - check the expiration date and use within 2 days of opening.
•If the smell is too strong, try rinsing natto briefly under cold water before use, though this reduces probiotic benefits.
•Add a small amount of kimchi or pickled vegetables on the side for extra fermented flavor complexity.
•Children often prefer natto mixed with a touch of honey or sugar to balance the savory notes.
Variations & Substitutions
make it your own•For a richer version, use a whole egg instead of just the yolk.
Storage & Reheating
keeping it freshStorage
Best consumed immediately. Leftover plain rice can be stored in refrigerator for up to 3 days in an airtight container. Do not store mixed natto and rice together. Unopened natto packages keep refrigerated until expiration date. Once opened, use natto within 1-2 days for best quality and flavor.
Reheating
Reheat rice in microwave with a damp paper towel over the bowl for 1-2 minutes, or steam in a pot with a small amount of water until heated through. Always add fresh natto and egg yolk after reheating rice - never reheat natto as it diminishes probiotic benefits and affects texture.
