Savory Salt Natto Rice

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Savory Salt Natto Rice

Staple · Rice Dish · Washoku4 min(Prep 1 min + Cook 3 min) · 520 kcal per serving · 1 serving · Easy

A super easy natto rice variation that requires no knife or cutting board — just mix. Crack an egg into hot rice and mix in shio kombu to make shio kombu egg rice, then top it with well-stirred natto and finish with a little sesame oil and salt. By deliberately eating the rice and natto without mixing them together, natto's natural umami and the sweetness of the soybeans stand out. For the salt, mineral-rich types such as rock salt or seaweed salt are recommended.

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だれウマ【料理研究家】59 recipes · 340 cooked

Instructions

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  1. Prepare natto that comes with a regular soy sauce-based sauce. Avoid unusual flavors such as Korean seaweed or plum shiso, so you can taste natto's natural umami.Uses: NattoWatch the video from 1:04
  2. Measure out one pinch of shio kombu, about 4g. Grabbing a large handful comes to about 10g and makes it too salty, so measure it carefully.Uses: Shio kombuWatch the video from 1:25
  3. Prepare between 150g and 200g of rice (180g this time). Regular table salt works, but mineral-rich rock salt or seaweed salt is recommended for its mellow flavor and strong umami.Uses: Warm cooked rice, SaltWatch the video from 1:39
  4. Serve the warm rice in a bowl and crack in the egg.Uses: Warm cooked rice, EggWatch the video from 2:42
  5. Add the shio kombu to the rice with the egg.Uses: Warm cooked rice, Egg, Shio kombuWatch the video from 3:41
  6. Mix thoroughly with a whipping motion until the rice turns yellow all over. Think of it as making shio kombu egg rice.Uses: Warm cooked rice, Egg, Shio kombu~1 minWatch the video from 3:49
  7. Once the rice has turned yellow all over and the rice, shio kombu, and egg are well combined, it is ready.Uses: Warm cooked rice, Egg, Shio kombuWatch the video from 4:15
  8. Open the lid of the natto pack, add the included sauce and mustard to taste, and stir about 100 times.Uses: Natto, Sauce packet included with the natto, Mustard packet included with the natto~1 minWatch the video from 4:42
  9. Once the natto has been stirred about 100 times and turned sticky, spoon it over the egg rice.Uses: NattoWatch the video from 5:02
  10. Drizzle sesame oil over the natto for aroma.Uses: Sesame oilWatch the video from 5:15
  11. Sprinkle just a little salt on top to bring out natto's natural flavor and umami.Uses: SaltWatch the video from 5:19
  12. When eating, do not stir it all together — eat it as is, mixing as little as possible. Mixing dissolves the salt into the rice and prevents natto's natural umami and sweetness from coming through.Watch the video from 5:26

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