Natto Rice Bowl

Step 1

Make sure your rice is freshly cooked and still steaming hot — natto is best served over warm rice where it warms without cooking the egg yolk. If your rice has cooled, reheat it gently over medium-low heat or in a microwave with a splash of water.

Step 2

While the rice finishes cooking, slice 2 green onions (white and light green parts only) into thin rings on the bias, about 1/8 inch thick. Set aside.

Step 3

Remove the natto from the refrigerator and open both packs — natto is best served cold. Most natto comes with a mustard packet and a sauce packet; set these aside.

Step 4

Divide the hot rice evenly between two bowls, creating a slightly shallow indent in the center of each mound with the back of your spoon.

Step 5

Pour the contents of each natto pack (including the beans and any liquid) into its own bowl of rice. Add the included mustard packet and sauce packet to each bowl — these provide the signature tangy, slightly spicy flavor.

Step 6

Gently crack one raw egg directly into the center of each natto mixture — the warm rice will gently warm the egg white while leaving the yolk completely runny. Do not stir yet.

Step 7

Tear each nori sheet into rough 1-inch pieces by hand — this creates natural, irregular shards rather than uniform cuts, which is traditional. Scatter half the nori over each bowl.

Step 8

Sprinkle the sliced green onions and a tiny pinch of wasabi paste over each bowl. Pour 0.5 teaspoon of additional soy sauce and 0.25 teaspoon of mirin into each bowl for extra umami depth.

Step 9

Using chopsticks or a fork, vigorously stir the entire bowl in one direction for 15-20 seconds — this breaks down the natto and distributes the egg yolk through the rice, creating a creamy, cohesive mixture with visible strings of fermented soybeans. Serve immediately while the rice is still warm and the egg is warm but raw.