Japanese · Lunch
Fermented Soybean Rice Bowl
A warm bowl of Japanese short-grain rice topped with natto, the sticky fermented soybeans, finished with scallion, sesame seeds, nori strips and a splash of soy sauce. Simple, savoury, and centered on fermentation flavour rather than added sauces, this bowl reflects everyday home-style Japanese eating.
$3
8 minsPrep
12 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
386Calories
21.3gProtein
11.4gFat
49.2gCarbs
2.1gSugar
6.9gFiber
998mgSodium
0mgChol
1.8gSat Fat
680mgPotassium
130mgCalcium
4.2mgIron
0mcgVitamin B12
6mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
rich-umami
hidden-gems
quick-lunch
vegan
low-calorie
Instructions
1
Prep
Slice the scallion thinly and cut the nori sheet into thin strips, setting both aside on a cutting board.
2
Whisk
In a small bowl, whisk the natto vigorously with chopsticks for 1 minute until pale and stringy with thick threads.
3
Build
Warm the cooked rice in a small saucepan over low heat for 3 minutes, stirring occasionally, until steaming throughout.
4
Plate
Spoon rice into a bowl, top with natto, drizzle with sesame oil and mustard-dijon, scatter scallion, nori, and sesame seeds over top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g300g natto
- 280g280g cooked short-grain white rice
- 2 tbsp2 tbsp soy sauce
- 22 scallion
- 22 small sheet nori
- 2 tsp2 tsp sesame seeds
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp mustard-dijon
