Back
Savory Salt Natto Rice
Step 1 / 12
0% Complete
1x
Loop
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.
Ingredients for this step
Natto
1 pack
1:04
Report
Play Video
Previous
Next
Steps
Ingredients
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.
Natto 1 pack
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.
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.
1:39
4
Serve the warm rice in a bowl and crack in the egg.
2:42
5
Add the shio kombu to the rice with the egg.
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.
3:49
~1 min
7
Once the rice has turned yellow all over and the rice, shio kombu, and egg are well combined, it is ready.
4:15
8
Open the lid of the natto pack, add the included sauce and mustard to taste, and stir about 100 times.
4:42
~1 min
9
Once the natto has been stirred about 100 times and turned sticky, spoon it over the egg rice.
5:02
10
Drizzle sesame oil over the natto for aroma.
5:15
11
Sprinkle just a little salt on top to bring out natto's natural flavor and umami.
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.
5:26
1
Step 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.
Natto
1 pack
2
Step 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.
Shio kombu
4g
3
Step 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.
Warm cooked rice
180g
Salt
1 pinch (about 1g)
4
Step 4
Serve the warm rice in a bowl and crack in the egg.
Warm cooked rice
180g
Egg
1 piece
5
Step 5
Add the shio kombu to the rice with the egg.
Warm cooked rice
180g
Egg
1 piece
Shio kombu
4g
6
Step 6
Mix thoroughly with a whipping motion until the rice turns yellow all over. Think of it as making shio kombu egg rice.
Warm cooked rice
180g
Egg
1 piece
Shio kombu
4g
7
Step 7
Once the rice has turned yellow all over and the rice, shio kombu, and egg are well combined, it is ready.
Warm cooked rice
180g
Egg
1 piece
Shio kombu
4g
8
Step 8
Open the lid of the natto pack, add the included sauce and mustard to taste, and stir about 100 times.
Natto
1 pack
Sauce packet included with the natto
1 packet
Mustard packet included with the natto
to taste
9
Step 9
Once the natto has been stirred about 100 times and turned sticky, spoon it over the egg rice.
Natto
1 pack
10
Step 10
Drizzle sesame oil over the natto for aroma.
Sesame oil
1/2 teaspoon
11
Step 11
Sprinkle just a little salt on top to bring out natto's natural flavor and umami.
Salt
1 pinch (about 1g)
ADD NOTE
Add
TIMER
00
:
00
+10s
+30s
+1m
+5m
-10s
-30s
-1m
Clear
Start
Steps
Ingredients
Previous
Play Video
Next
Savory Salt Natto Rice — cook along with the video