This is a plant-protein-packed power rice bowl dish. Spicy condiments such as Toban Djan (Chilli Bean Sauce) and Gochujang (Korean Spicy Miso) go very well with Nattō. I know some people find the smell of Nattō too overpowering, but this dish is not too bad. Sesame Oil makes the dish smell more appetising.
1 serving Cooked Rice
1 container Natto *with sauce and mustard
1/2 to 1 teaspoon Gochujang (Korean Spicy Miso) OR Toban Djan (Chilli Bean Sauce)
1/2 to 1 Spring Onion *finely chopped, save some for topping
1/2 Avocado *cut into small pieces
3 to 4cm Cucumber *cut into small pieces
1 to 2 tablespoons Edamame *optional
1 pinch Salt
1/4 sheet Nori *torn or shredded
- Mix Natto with the sauce and mustard that are most likely included in the container, add Gochujang (Korean Spicy Miso) OR Toban Djan (Chilli Bean Sauce), chopped Spring Onion and a few drops Sesame Oil, and mix well.
- Add Cucumber, Edamame and 1 pinch Salt, and mix to combine, then add Avocado.
- Half fill a bowl with hot cooked rice and cover with the Nattō mixture. Add some Toasted Nori and saved Spring Onion on top, and enjoy.
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