Japanese
Natto Gohan
A comforting Japanese breakfast bowl of steaming short-grain rice topped with well-stirred natto, sharp karashi, soy sauce, and scallions. The contrast of glossy rice and sticky, savory fermented soybeans is simple and deeply satisfying.
Ingredients
- Japanese short-grain white rice1 rice cooker cup, about 150g
- Water200ml, plus more for rinsing
- Natto2 packs, about 45g each
- Natto tare packets or soy sauce2 packets or 2 tsp
- Karashi mustard2 small packets or 1/2 tsp
- Scallions, finely sliced2 tbsp
- Kizami nori or toasted nori strips2 tbsp
Method
- Rinse the rice in several changes of cool water, gently swishing with your hand, until the water is mostly clear.
- Drain the rice well, place it in a rice cooker with 200ml water, and let it soak for 20 to 30 minutes before cooking.
- Cook the rice, then let it rest covered for 10 minutes; fluff gently with a rice paddle.
- Open the natto packs and remove the tare and karashi packets if included.
- Stir the natto vigorously with chopsticks 40 to 60 times until it becomes pale, sticky, and foamy.
- Add the tare or soy sauce and karashi to the natto, then stir again until evenly seasoned.
- Divide the hot rice between two bowls.
- Spoon the seasoned natto over the rice, then top with sliced scallions and kizami nori.
- Serve immediately while the rice is hot, mixing the natto into the rice at the table before eating.
Common questions
Can I substitute the natto tare, karashi, or scallions if I don't have them?
Yes. Use soy sauce in place of tare, and a little Dijon or Japanese mustard if karashi is missing. Thinly sliced chives or green onions work for scallions. Kizami nori can be swapped for crumbled toasted nori.
How long does it take to make natto gohan from start to finish?
Plan for about 40 to 50 minutes total, including 20 to 30 minutes of rice soaking, cooking time, and a 10-minute rest. The natto seasoning takes only a few minutes, so the rice is the main timing factor.
What are the most common mistakes when making natto gohan?
Don’t skip rinsing and soaking the rice, or it can turn gummy or unevenly cooked. Avoid adding natto to cold rice. Also, stir the natto well enough to make it foamy; under-stirring gives a less pleasant texture.
Can I store leftover natto gohan, and how should I reheat it?
Store rice and natto separately if possible. Cooked rice keeps 1 to 2 days refrigerated, and natto should stay chilled until serving. Reheat rice gently with a splash of water; assemble with fresh natto right before eating.
How should natto gohan be served for the best texture and flavor?
Serve it immediately with hot rice, then mix the natto into the rice at the table. The contrast of warm rice, sticky natto, sharp mustard, and crisp nori is best when freshly assembled and not left sitting.