Black bowl of fluffy white rice topped with a mound of sticky natto and a few sliced green onion rings, set on a dark tray. — Photo: ノボホショコロトソ · CC BY 4.0 · Wikimedia Commons

Japanese · Breakfast · Lunch

Natto with Rice

Name: Natto with Rice
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Cuisine: Japanese
Ingredients: 3/4 cup Short-grain brown rice; 1 1/2 cups Water (for cooking rice); 2 small packs Natto; 2 tsp Soy sauce; 1/2 tsp Prepared hot mustard (karashi); 2 stalks Spring onions; 1/2 sheet Nori sheet

納豆ご飯 (Nattō Gohan)

By BerryFit Kitchen · Nutrition checked with USDA data · Updated Oct 11, 2026 · How we make recipes

Sticky, savoury fermented soybeans whipped until frothy and spooned over warm short-grain brown rice, finished with scallions, a dab of mustard and crisp nori. A protein-rich Japanese comfort bowl that is simple to make.

Prep: 10 min
Cook: 50 min
Total: 60 min
Serves: 2

Easy
Vegetarian
Vegan
Dairy Free

19%

Per serving372kcal19% of a 2,000 kcal day

15gProtein

64gCarbs

7gFat

5gFiber

Calories come from: Carbs 68% · Fat 17% · Protein 15%

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Ingredients

For 2 servings

3/4 cup150 gShort-grain brown rice
1 1/2 cups360 gWater (for cooking rice)
2 small packs90 gNatto
2 tsp10 gSoy sauce
1/2 tspPrepared hot mustard (karashi)
2 stalks15 gSpring onions
1/2 sheetNori sheet (optional)

Steps

1
Rinse the brown rice in a sieve under cold water until the water runs mostly clear.
2
Put the rice and the 360 g water in a small pot and bring to a boil.
3
Cover, turn the heat to low and simmer for 40 minutes without lifting the lid.
4
Take the pot off the heat and let the rice steam, still covered, for 10 minutes.
5
While the rice cooks, thinly slice the spring onions.
6
Cut the nori into thin strips with scissors, if using.
7
Tip the natto into a bowl and stir vigorously with chopsticks for about 1 minute until stringy and frothy.
8
Add the soy sauce and mustard and stir another 30 seconds to combine.
9
Fluff the rice and divide it between two bowls.
10
Spoon the natto over the hot rice and top with spring onions and nori strips.

Swaps, storage and make-ahead

Swaps

Use short-grain white rice instead of brown for a softer, quicker-cooking base, simmering about 15 minutes instead of 40.
For a gluten-free bowl, swap the soy sauce for tamari labelled gluten-free and choose mustard and natto labelled gluten-free too.
Use a small dab of Dijon or English mustard if you can't find karashi.
Swap the spring onions for chives or thinly sliced shiso leaves for a fresh, herby finish.

Storage

This bowl is best eaten fresh, so don't freeze the assembled dish. Refrigerate leftover rice and natto separately within 2 hours, use within 1 to 2 days, and reheat the rice until steaming hot before adding cold natto.

Make ahead

Cook the brown rice up to a day ahead, cool it quickly and refrigerate, then reheat until steaming hot. You can also slice the spring onions ahead and keep them in a sealed container in the fridge, but whip the natto just before serving.

Nutrition values are for the recipe as written.

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Allergens and nutrition

Contains: SoyGlutenMustard

Check the labels of packaged ingredients for allergens and suitability for your diet.

Full nutrition

	Per serving (314 g)	Per 100 g
Calories	372 kcal	118 kcal
Protein	14.9 g	4.7 g
Carbohydrates	63.7 g	20.3 g
of which sugars	2.4 g	0.8 g
Fiber	5.3 g	1.7 g
Fat	7 g	2.2 g
of which saturated	1.1 g	0.4 g
Sodium	300 mg	96 mg

Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.