Japanese Natto & Egg Rice Breakfast Bowl
A traditional Japanese breakfast bowl featuring fermented natto, a soft-set egg, and steamed rice — an acquired taste that delivers exceptional protein and gut-friendly probiotics.
PROTEIN 32g
CALORIES 410
P:E RATIO 7.8
TIME 15m
YIELD 2
P:E 7.8
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
2 packs natto (about 90g total) FLAVOR
2 cups cooked short-grain Japanese rice CARB BASE
2 large eggs 32G PROTEIN
2 tablespoons low-sodium soy sauce FLAVOR
1 teaspoon karashi (Japanese mustard) or Dijon FLAVOR
2 green onions, finely sliced FLAVOR
1 sheet nori, cut into strips FLAVOR
1 teaspoon sesame oil FLAVOR
1 teaspoon sesame seeds FLAVOR
Optional: 1/2 avocado, sliced PRODUCE
MEAL PREP LOGISTICS
- Storage: Best eaten fresh. Leftover rice can be stored for 2 days; assemble bowls fresh each time.
- Batching: If you are new to natto, start with a small amount mixed into the rice — the flavor grows on you.
- Reheat: Reheat rice in the microwave for 1 minute. Add toppings fresh — natto should not be heated.
EXECUTION STEPS
01
THE MACRO PREP
Open natto packs and stir vigorously with chopsticks (at least 50 strokes) to develop the characteristic sticky strings. Mix in the included sauce packets and mustard.
02
HIGH HEAT SEAR
Cook eggs to your preference — a soft 6-minute boiled egg is traditional. Peel and halve.
03
THE ASSEMBLY
Divide warm rice between two bowls. Drizzle each with a little sesame oil and soy sauce.
04
THE ASSEMBLY
Place the stirred natto on top of the rice. Nestle the halved eggs alongside.
05
STEP 5
Garnish with green onions, nori strips, and sesame seeds. Serve immediately.