Natto Rice

Method5 steps · about 5 min

1. 1

   Step 1: Put the one cup hot, fully cooked rice in a serving bowl. If using safely refrigerated cooked rice, reheat that actual portion until steaming hot throughout and 165°F (74°C) before adding the natto.

   Uses 1 cup hot cooked rice

2. 2

   Step 2: Open one individual serving container of ready-to-eat natto, thawed in the refrigerator if frozen. Remove its included soy-sauce-based seasoning sachet and any included hot-mustard sachet and set them aside. Leave the natto in its container.

   Uses 1 serving package ready-to-eat natto with its included seasoning sachets, about 50 g

3. 3

   Step 3: Peel away and discard the protective plastic film over the natto. Open the seasoning sachet or sachets from that same package and add their contents to this one natto serving. Use the hot mustard only if it is included in the selected package.

   Uses One opened natto serving and its own included seasoning sachets

4. 4

   Step 4: Use chopsticks to stir and whip the one seasoned natto serving vigorously until sticky, almost frothy and fluffy. The author suggests about 100 mixing strokes as a technique guide.

   Uses One natto serving with its included seasonings

5. 5

   Step 5: Spoon all the prepared whipped natto over the one bowl of hot rice and eat immediately as one breakfast or snack portion. Make this assembly just before eating.

   Uses One bowl of hot cooked rice · One whipped seasoned natto serving