Natto on Rice
Recipes · Breakfast · Recipe, Typed Supps
The most divisive breakfast in the library, and the one with the best gut-bacteria case behind it.
Allergens and patterns
Contains eggs, soya. Fits: Vegetarian, Pescatarian, Halal, Kosher.
Ingredients
- 1 pack (50g) Natto — Fermented soybeans, and the single richest food source of vitamin K2 there is — which is the form of vitamin K that matters for where calcium ends up.
- 3/4 cup, cooked (150g) White Rice — Warm, underneath. It takes the edge off the smell, which is most people’s actual objection.
- 1 egg (50g) Eggs — Traditionally raw, stirred in. Cook it if you would rather — the texture is the point, not the temperature.
- 1 sheet, torn (3g) Nori — Iodine and something crisp against a bowl where everything else is soft.
- 1 1/2 tsp (8g) Soy Sauce — Stirred into the natto before it goes on the rice, which is when it will actually mix.
Nutrition per serving
- Calories: 413 kcal
- Protein: 23g
- Carbohydrate: 56.4g
- of which sugars: 0.3g
- Fat: 10.8g
- of which saturated: 2.2g
- Fibre: 5.2g
- Sodium: 572.1mg
Method
- Stir the natto hard with the soy sauce for about 20 seconds — it should turn stringy and pale.
- Spoon it over the warm rice.
- Add the egg and the torn nori, and mix at the table.
Nutrients it supplies
More in Breakfast