Natto Rice Breakfast Bowl
Japanese · 10 min · vegetarian, vegan, dairy-free
360 cal
18g protein
54g carbs
8g fat
per serving · estimated
Ingredients
- 2 packs natto fermented soybeans
- 2 cups cooked short-grain rice
- 2 tsp soy sauce
- 0.5 tsp japanese hot mustard (karashi)
- 1 scallions
- 1 nori sheets
Method
- Open the natto packs and add the included mustard and a little soy sauce.
- Stir the natto vigorously for about 30 seconds until it turns sticky and foamy.
- Reheat the rice until hot and divide into two bowls.
- Spoon the natto over the rice and top with sliced scallion and torn nori.
Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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