Natto Rice Bowl with 8 Toppings (Best Japanese Breakfast)
If you’re curious about eating natto, try the Natto Rice Bowl! I’ll guide you on how to enjoy it and suggest delicious toppings that pair well!
Looking for natto recipes? Try my Natto Sushi Rolls, Natto Cheese Toast, or Natto Rice Bowl with Okra and Yam!
Natto rice bowl offers a simple way to enjoy this Japanese superfood. While its unique taste may not be for everyone, take the first step in learning this recipe and explore the amazing world of Natto!
Why You Will Love This Recipe
Natto Rice Bowl: The Best Breakfast!
The Natto rice bowl, known as Natto Gohan in Japanese, is a staple of our daily breakfast in Japan. Place natto seasoned with soy sauce on a bowl of steamed rice, and it’s ready in just 5 minutes.
It offers a quick, easy, and nutritious way to start the day, and you can personalize it with various toppings to match your taste. Whether you’re a natto enthusiast or new to natto, the natto rice bowl comes highly recommended!
Recipe Ingredients
You’ll need the following ingredients to make this Natto Rice Bowl:
How To Make Natto Rice Bowl: STEP BY STEP
Here’s a quick visual guide! Check the recipe card below for the video and full details!
Step 1
Open the natto package, and the sauce and karashi are on top.
Step 2
Take the film and pour the sauce and karashi over the Natto.
Step 3
Mix with chopsticks until smooth, about 10 to 20 times.
Step 4
Prepare a bowl of rice and place Natto over the rice.
Enjoy the delicious, savory taste of natto right away! If you want to explore some delightful toppings, I’ve got you covered with a list of topping ideas below.
Topping Variations
Natto rice is delicious on its own, but it becomes even more enjoyable with a range of toppings. From the spicy kimchi to the creamy avocado, you will find various topping options below!
1. Scallions
Finely chopped scallions are a classic topping for natto. They bring a fresh and aromatic element to Natto rice and add a touch of vibrant color. Green onions and spring onions work well too.
2. Kimchi
Kimchi is a traditional Korean pickle made from fermented cabbage or other vegetables, and it is also popular among Japanese people who appreciate fermented foods. It adds a tangy and spicy flavor to Natto rice.
3. Boiled Egg
The boiled egg is a simple and protein-rich topping that complements the flavors of Natto rice. You can slice or chop the boiled egg before adding it to your dish.
4. Okra
Okra, known for its unique slimy texture when cooked, adds a distinct freshness to Natto rice. You can top it with katsuobushi (thin shavings of dried bonito flakes) for an extra layer of flavor.
5. Daikon
Grated Daikon, or daikon oroshi in Japanese, provides a refreshing flavor that complements the savory natto.
6. Avocado
Creamy and rich, avocado adds a smooth, buttery texture to Natto rice. Adding a bit of salt on top further enhances the overall taste.
7. Umeboshi
Umeboshi is a salty and tangy pickled plum that gives Natto rice a burst of flavor. It is commonly used as a condiment in Japanese cuisine.
8. Nagaimo
Nagaimo is a Japanese mountain yam, a starchy root vegetable that can be grated and added to Natto rice for a creamy and slightly slimy texture.
Which topping do you like?
My favorite is Natto rice with kimchi! The spice adds more flavor to the Natto.
More Topping Variations
Storage
Keep natto in the fridge or freezer. When eating frozen natto, please leave it in the refrigerator for a half-day to defrost naturally. Please do not use a microwave oven, as it ruins the taste.
Dive Deeper into Natto!
To learn more about natto, you can explore these articles:
Grab My Natto eBook!
Find tasty, practical ways to enjoy natto in your everyday meals!
40+ simple recipes for Japanese Food Lovers!
From Japan with Flavor: NATTO
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Leave a Rating!
I hope you enjoy this Natto Rice Bowl! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Natto Rice Bowl with 8 Toppings
Ingredients
Instructions
- Mix natto: Open the pack of natto, add the natto sauce and karashi, and mix well.
- Natto over rice: Prepare a bowl of rice and place the natto over the rice.
- Grated Nagaimo: Peel and grate it, place it on the natto, and pour a bit of soy sauce.
- Umeboshi: Remove the seed, chop it to make a paste, and place it on the natto.
- Scallions: Chop them and place them on the natto.
- Grated Daikon: Peel and grate it, and place it on the natto.
- Kimchi: Place it on the natto.
- Okra: Boil okra for a couple of minutes, chop them, put them on the natto, and top with katsuobushi.
- Boiled egg: Mash it, season with mayonnaise, and put it on the natto.
- Avocado: Cut it into bite-sized pieces, add a pinch of salt, and put it on the natto.
Notes
- Substitute: If your natto doesn’t come with sauce and karashi, you can use soy sauce or make it on your own by mixing soy sauce, dashi and sugar.
- Storage: Keep natto in the fridge or freezer. When eating frozen natto, please leave it in the refrigerator for a half-day to defrost naturally. No microwave oven as it ruins the taste.
Video
Nutrition
This nutritional information is estimated and provided for general reference only.
I started eating natto occasionally after I married (my wife is from Akita). On my first trip to Japan I ate natto daily for breakfast.
We fed our children natto, and it became comfort food for them. Our children fed their children natto, and now it’s comfort food for our grandchildren.
As for toppings, it’s mostly chopped scallions (long green onions). Years ago we used to add raw egg, but we discontinued because raw American eggs may contain salmonella.
Other natto dishes I enjoy are natto maki and natto jiru.
Thanks for sharing your love of natto! It’s wonderful that you’re passing it down to your grandchildren. I’d love to do that too! 🙂
Where can you buy Natto in Toronto, Ontario, Canada?
Hi Nenette, thanks for asking. To find natto, you can explore Japanese grocery stores like this store (e.g., https://toronto-sanko.com/), Asian markets, or even Whole Foods Market. If you prefer online shopping, you can order it from websites: https://lightcellar.ca/products/natto. I hope it helps!
The UMEBOSHI version looks & sounds delicious!
My favorites are the NAGAIMO & OKRA from your list. Oishii!
My go to:
Mixing the natto real well, like you described – very important, more strands, the better. Add 1 egg yolk (raw) for every 2 packs of natto. It adds richness to the rice/natto experience. Lastly, the green onions adds a nice crunchiness to your bowl of hot rice!
Hi Kei! Thanks for sharing your love of Natto! I enjoy reading your comment:) I love Nagaimo and okra too! Your go-to sounds really good!
My favourite way to eat natto is with noodles. I add also some garlic and chili oil
Sounds yum! Thanks for your comment!
Very useful suggestions
Thank you for your comment, Elaine! I hope you enjoy natto with this recipe!
Thank you for a great informative article.
Thanks for your comment, Tina!
I love natto but I’ve only ever stirred it 200 times. I have tried natto with okra and natto udon before. Both were delicious. You have given us so many yummy sounding toppings to try I am looking forward to it. I shall definitely try mixing x400 so I get delicious natto and strong arms 💪
Thank you
Thanks for your comment, Caroline! Glad to hear you like the topping ideas 🙂
We frequently eat natto over rice topped with chopped long green onion (AKA scallions) for breakfast along with misoshiru and some tsukemono (pickles). Iburigakko from Akita anyone?
The chopped cooked egg with mayonnaise (Kewpie, of course) topping looks interesting, and I’ll try it soon.
Thanks for your comment, Rick! Glad to hear you are enjoying a real Japanese traditional meal! Enjoy various toppings on your natto!