A super easy and delicious meal in 5 minutes or less! All you need is rice and and a package of natto. Natto Rice is great for a quick breakfast or snack ^_^
Natto and rice, it's a classic combination.
You'll see it most often as part of a Japanese breakfast set (also very popular at breakfast buffets in Hawaii and Asia), but you don't need to go to a restaurant for this. You can make it at home!
There's no real cooking involved in this recipe, it's just assembling. And with very little cleanup to do.
Open the package of natto (no need to cook it), mix it with the including seasonings. Then pour the prepared natto over a bowl of rice. Eat and enjoy.
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Ingredients
Here's what you'll need:
- Cooked rice
- Natto (1 package per serving)
See recipe card for quantities.
What Is Natto?
Natto is fermented soybeans. Some say it's an acquired taste, but I just think it's very delicious.
When prepared, it's sticky, silky, and almost frothy (when mixed really well). The texture is so wonderful and unique. Rice is the perfect pairing.
If you haven't tasted natto before, you should definitely try it. If you've tried natto and didn't like it...perhaps try it a few more times?
You can buy natto at Japanese supermarkets. In Hawaii, we go to markets like Nijiya, Marukai, and Mitsuwa. You can also buy freshly made local natto from Aloha Tofu Factory.
Natto is often sold in 3-packs of individual serving containers. Each serving container includes the natto itself plus seasoning packets. The seasoning packets include:
- a soy sauce-based sauce
- hot mustard (aka karashi)
Some packages include only the soy sauce-based sauce. Some packages include both the soy sauce-based sauce and the hot mustard.
You can find a variety of brands in the freezer section. Many markets also keep a smaller section in the refrigerated section. Frozen natto lasts a long time, but defrosted/fresh natto should be enjoyed within a few days.
Natto is affordable. 3-packs at the market cost about $3-5. You only need one pack per serving.
Instructions
Let's get cooking:
Scoop the cooked rice into a bowl. Note: if the rice isn't already hot, make sure to heat it up first.
Open the package of natto. There are usually 1-2 seasoning packets inside. If there's 1 packet, then it is a soy sauce-based sauce. If there are 2 packets, then one will be the soy sauce-based sauce and the other will be hot mustard.
Remove the seasoning packets and set aside.
Slide the plastic layer/cover off the natto and discard.
Open the seasoning packets and add it to the natto.
Use chopsticks to mix/whip the natto with the seasonings. Mix it really, really good until the natto looks almost frothy. Aim for 100 mixes.
Top the hot rice with the whipped natto. Eat right away and enjoy!
Substitutions and Variations
Here are a few we love:
- Green Onions - Top the finished dish with finely chopped green onions.
- Raw Egg Yolk - Top the natto with a single raw egg yolk (or a Soy Cured Egg Yolk). The yolks makes it richer and even more flavorful.
- Spicy - Sprinkle shichimi togarashi on top for a little heat. This is a popular brand, or you can try a tasty fancy version.
Enjoy ^_^
Storage
This dish does not keep. But the best part is that natto rice only takes a few minutes to make, so just make it right before you plan to eat it.
Top Tip
Make sure to use chopsticks and mix/whip the natto VERY well. I aim to mix it 100 times (no kidding). It's therapeutic and whipping it well makes it soooo delicious.
You can try compare. Taste some of the natto after mixing it for a little. Then taste it again after you mix it super well. When it gets super blended and almost frothy looking, then you'll know the natto is ready to be poured over rice and devoured.
FAQ
You've come to the right place! Try our recipes for Natto Egg Toast and Natto Toast with Cheese and Cabbage. I crave natto ALL the time so will have more natto recipes coming soon.
A little of all! Do it well and vigorously. Get the natto really whipped and almost fluffy.
Make sure you use chopsticks. It doesn't work nearly as well with a form.
Most of the natto sold at the supermarket is in the freezer section (because the natto comes from Japan and is shipped frozen).
Frozen natto will keep for a long time (I try to eat it within 2 months).
Once you defrost natto in the refrigerator, make sure to eat it within 3 days.
If you have freshly made natto (like the one we buy from Aloha Tofu Factory), they'll list an expiration date. I eat fresh natto within a day or two...super fresh natto is hard to resist!
Natto Rice Recipe
Natto Rice
Ingredients
- 1 cup cooked rice
- 1 package natto about 50 grams
Instructions
- Scoop the cooked rice into a bowl. (If the rice isn't already hot, make sure to heat it up first.)
- Open the package of natto. Remove the seasoning packets (there are usually two - one is soy sauce-based and another is hot mustard). Set aside.
- Slide the plastic layer/cover off the natto and discard. Open the seasoning packet(s) and add it to the natto.
- Use chopsticks to mix/whip the natto with the seasonings. Mix it really, really well until the natto looks almost frothy. Aim for 100 mixes!
- Top the hot rice with the natto. Eat right away and enjoy.
Related
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Mahalo for Reading!