Natto Dish with Rice

A natto dish with rice is THE most traditional way to enjoy some fermented soybean goodness.

Are you looking for different ways to enjoy eating your fermented soybeans with rice?

Of course you are.

Why else would you be reading this article.

Let me just say, you've come to the right place!

Here are 5 Natto and Rice Combinations for your taste buds to try.

Combo #1:  Natto on Rice

Combo #2:  Natto Sushi Rolls (natto-maki)

Combo #3:  Natto Sushi Boats (natto-gunkan)

Combo #4:  Natto Fried Rice (natto-chahan)

Combo #5:  Natto & Japanese Rice Cake (mochi)

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Simply Natto:  Natto Lingo

Natto Dish with Rice - Combination One

Let's start this off with the most common way that natto is enjoyed.

As a topper on rice.

Here's what you'll need to make it:

1. a package / serving of natto (40-50g)
2. a bowl of rice
3. sauces & spices 

How to make it:

Mix your fermented soybeans with the tare and karashi included in the package.

Or better yet, here are 4 Go-To Combinations of other sauces & spices for you to mix and try out.

Want even more ideas?

These sauce and spice combinations may just be what your taste buds are looking for.

Try them out to see which ones suit your tastes best.

Once you have your sticky, stringy beans all mixed up and ready to go, it's time to top your creation on your rice.

いただきます。"ee-taw-daw-key-maas"  -  Let's Eat!

Simply Natto:  Natto Lingo

Looking for more natto dishes with rice?

The next combination has you covered.

Natto Dish with Rice - Combination Two

An additional, and definitely traditional, way to enjoy fermented soybeans and rice together is natto sushi rolls.

Dip a piece in shoyu mixed with wasabi and you'll get some yummy natto goodness.

Here's what you'll need to make this natto dish with rice:

1. a package / serving of natto (40-50g)
2. a wooden bamboo sushi mat (makisu)
3. dried seaweed (nori)
4. rice (gohan)
5. sushi vinegar (sushisu)
6. sugar
7. salt
8. shoyu & wasabi (or other sauces & spices)

How to make them:

1. Cook up some rice (gohan).
2. Pour 3 tablespoons of sushi vinegar (sushizu) into a bowl and add sugar (1/2 tablespoon) and salt (1/2 teaspoon).
3. Mix the vinegar and set it aside.
4. When the rice is done, put it in a bowl.
5. Pour the sushi vinegar over the rice.
6. Mix the rice and sushi vinegar together in a slicing motion with a rice scooper/spatula (shamoji).
7. Cool down the rice with a handheld fan (sensu).
8. Alternate between mixing and cooling down the rice.
9. When the rice has cooled, set it aside.
10. Take out the sushi mat (makisu) and lay it flat.
11. Place a sheet of dried seaweed (nori) on the sushi mat.
12. Scoop out rice from the bowl and spread it out on top of the dried seaweed.
13. Mix up the natto and top it on the rice in a straight line from left to right.
14. Roll the sushi mat to create your sushi roll.
15. Cut the sushi roll with a sharp knife and serve on a dish.
16. Prepare a dipping sauce and enjoy.

How much rice should I cook up?

This depends on how much rice you like to eat.

My family and I usually cook up 2-3 cups of rice in our rice cooker, but that may be too little or too much for you.

Start off with the amount you normally cook up at one time and go from there.

If the amount of rice isn't enough, then you can cook up some more.

If the amount is too much, then you can refrigerate the leftover rice and use it to make Natto Fried Rice the next day.

*Make sure the leftover rice wasn't mixed with the sushi vinegar mixture.

Should I add sauces & spices to the natto when mixing it?

That's a great question!

Think about what kind of dipping sauce you want to use.

If you want to dip your natto sushi rolls in shoyu and wasabi, it's probably better to mix your fermented soybeans without adding any additional sauces or spices.

But if you'd like to just eat your natto sushi rolls as is, then it would probably be better to mix your sticky, stringy beans with sauces & spices before topping them on the rice.

Ultimately the decision is yours.

I say try both ways to see which one your taste buds like best.

いただきます。"ee-taw-daw-key-maas"  -  Let's Eat!

Time for Natto Sushi Rolls!

Simply Natto:  Natto Lingo

Looking for more natto dishes with rice?

The next combination has you covered.

Natto Dish with Rice - Combination Three

All hands on deck!

The natto sushi boats are about to dock.

Here's what you'll need to make this natto dish with rice:

1. a package / serving of natto (40-50g)
2. dried seaweed (nori)
3. rice (gohan)
4. sushi vinegar (sushizu)
5. sugar
6. salt
7. shoyu & wasabi (or other sauces & spices)

How to make them (very similar to the sushi rolls):

1. Cook up some rice (gohan).
2. Pour 3 tablespoons of sushi vinegar (sushizu) into a bowl and add sugar (1/2 tablespoon) and salt (1/2 teaspoon).
3. Mix the vinegar and set it aside. 
4. When the rice is done, put it in a bowl.
5. Pour the sushi vinegar over the rice.
6. Mix the rice and sushi vinegar together in a slicing motion with a rice scooper/spatula (shamoji).
7. Cool down the rice with a handheld fan (sensu).
8. Alternate between mixing and cooling down the rice.
9. When the rice has cooled, set it aside.
10. Take out a rectangular piece of dried seaweed (nori) and cut it into 6 long strips.
11. Scoop some rice out of the bowl into your hand and form it into an oval shape.
12. Wrap a piece of dried seaweed around the rice (there should be space from the top of the rice to the top of the nori).
13. Mix up the natto and scoop some into the boat (fill to the top of the nori).
14. Top the natto with some green onions (naganegi).
15. Prepare a dipping sauce and enjoy.

How much rice should I cook up?

This depends on how much rice you like to eat.

My family and I usually cook up 2-3 cups of rice in our rice cooker, but that may be too little or too much for you.

Start off with the amount you normally cook up at one time and go from there.

If the amount of rice isn't enough, then you can cook up some more.

If the amount is too much, then you can refrigerate the leftover rice and use it to make Natto Fried Rice the next day.

*Make sure the leftover rice wasn't mixed with the sushi vinegar mixture.

Should I add sauces & spices to the natto when mixing it?

That's a great question!

Think about what kind of dipping sauce you want to use.

If you want to dip your natto sushi boats in shoyu and wasabi, it's probably better to mix your fermented soybeans without adding any additional sauces or spices.

But if you'd like to just eat your natto sushi boats as is, then it would probably be better to mix your sticky, stringy beans with sauces & spices before adding them into your boats.

Ultimately the decision is yours.

I say try both ways to see which one your taste buds like best.

いただきます。"ee-taw-daw-key-maas"  -  Let's Eat!

All Aboard! It's Natto Sushi Boat Time!

Looking for more natto dishes with rice?

The next combination has you covered.

Natto Dish with Rice - Combination Four

The next time you eat fried rice, make it SUPER!

By adding natto to it, you'll turn this rice dish into a superfood filled with protein, vitamins and minerals.

Here's what you'll need to make it:

1. 1-2 packages / servings of natto (1 package contains 40-50g)
2. rice (gohan) - refrigerated is best!
3. eggs (tamago)
4. green onion (naganegi)
5. garlic (nin-niku)
6. salt (shio)
7. pepper (koshou)
8. soy sauce (shoyu)
9. sesame oil (goma-abura)

How to make this dish:

1. Take out a fry pan and put it on your stove top.
2. Heat the fry pan and then add vegetable oil.
3. Add your eggs (tamago) to the pan and scramble them.
4. Set aside your scrambled eggs and put the fry pan back on your stove top.
5. Add a bit more vegetable oil into the fry pan.
6. Add your refrigerated rice, green onions (naganegi), soy sauce (shoyu) and chopped garlic (nin-niku) into the fry pan.
7. Sprinkle some Himalayan pink salt (shio) and cracked black pepper (koshou) onto the food.
8. Mix everything together and fry the rice.
9. Turn off the heat on your stove top.
10. Add the scrambled eggs and some sesame oil (goma-abura).
11. Add natto and stir everything together.

Dish up and enjoy your "Super" natto fried rice!

いただきます。"ee-taw-daw-key-maas"  -  Let's Eat!

Simply Natto:  Natto Lingo

Looking for more natto dishes with rice?

The next combination has you covered.

Natto Dish with Rice - Combination Five

Are you up for something unique?

Of course you are!

It's time to treat yourself to some Japanese Rice Cake.

This natto dish is light and really easy to make.

Here's what you'll need to make it:

1. a package / serving of natto (40-50g)
2. a piece of mochi (Japanese rice cake) 
3. grated Japanese radish (daikon-oroshi)
4. Japanese Citrus Vinegar (ponzu) or Shoyu (soy sauce)

How to make this dish:

1. Put a piece (or more) of mochi into the toaster oven.
2. Cook the mochi for 4-5 minutes.
3. More cooking time may be needed - it needs to pop before taking it out.
4. While the mochi is cooking, grate the Japanese radish.
5. Set aside the grated Japanese radish and mix your natto with ponzu or shoyu.
6. Add spicy mustard, wasabi, yuzukosho, or any other seasonings to the natto and mix.
7. When the mochi has popped, take it out of the toaster oven and put it on a dish.
8. Top the mochi with the natto.
9. Top the natto with the grated Japanese radish.
10. Drizzle a bit more ponzu or shoyu onto the natto rice cake.
11. Enjoy some yummy fermented soybean and rice cake goodness.

CAUTION:

Mochi is sticky with a smooth, elastic feel.

It's recommended that when eating mochi, take small bites and chew everything really well.

Please eat this dish slowly.

いただきます。"ee-taw-daw-key-maas"  -  Let's Eat!

Simply Natto:  Natto Lingo

What to do Next?

Now that you've discovered some natto dishes with rice, how about trying other ways to enjoy the taste of these sticky, stringy beans?

Here are 10 "What to Eat with Natto" Ideas for you to bring some fermented soybean goodness into your diet.

いただきます。"ee-taw-daw-key-maas"  -  Let's Eat!

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