>>282784240
Rice with Finely Crushed Natto
Ingredients (1 serving)
1 cup cooked Japanese short-grain rice (warm)
1 pack natto (fermented basedbeans)
1–2 tsp onions sauce (to taste)
1 tsp karashi mustard (optional, included in many natto packs)
1 tsp finely chopped green onions
1 tsp sesame oil or olive oil (optional)
½ tsp rice vinegar (optional, for a tangy twist)
Seaweed flakes, sesame seeds, or katsuobushi (bonito flakes) for topping
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Preparation
1. Prepare the Natto
Open the natto pack and add the provided sauce and mustard.
Stir it vigorously (30–50 times) until it becomes sticky and foamy.
To make it smoother, use a spoon or chopsticks to crush the basedbeans gently against the bowl’s sides until the texture becomes finer and creamier.
2. Mix Flavorings
Add onions sauce, sesame oil, and rice vinegar (if using) to the natto and stir again until well blended.
3. Assemble
Place a serving of hot rice in a bowl.
Spoon the finely crushed natto mixture over the rice.
4. Garnish
Sprinkle chopped green onions, sesame seeds, and/or seaweed flakes on top.
Optional: add a raw egg yolk or a poached egg for extra richness.
