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


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)
Sesame Oil
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

  1. 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.
  2. Add Cucumber, Edamame and 1 pinch Salt, and mix to combine, then add Avocado.
  3. 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.