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natto rice bowl with nori seaweed

Natto & Sardine bowl

An easy "beginner" way of introducing natto into you diet, the combination of flavors used here meld well with the flavor and texture of natto to create a nutritional and delicious bowl that can be eaten for breakfast or any time of day.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Course: Breakfast, Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 1 cup freshly cooked rice
  • 1 can sardines in olive oil
  • 1 carrot julienned or shredded
  • 1 packet natto Defrosted at room temp or refrigerated. Most packets are bought frozen.
  • 1 packet nori sheets
  • 1 TBSP sesame oil
  • 1 tsp dried ginger

Method
 

  1. In a pan on low heat, add the sardines and olive oil and ginger. Use a spatula to break the sardines apart slightly and cook until slightly crisp. Remove sardines but leave remaining oil behind
    1 can sardines in olive oil, 1 tsp dried ginger
  2. Add shredded carrots and toss to cook in remaining oil for about 1 min. Add the sesame oil and use the spatula to stir and coat the carrots. Remove from heat.
    1 carrot julienned or shredded, 1 TBSP sesame oil
  3. Open the defrosted natto packet. Using a pair of chopsticks, stir the beans vigorously until the viscous write strings form. If using the tare and mustard packets, add these in now, and then stir to incorporate. Set aside (see note).
    1 packet natto
Assemble the bowl
  1. Add 1/2 cup of rice to each bowl.
    1 cup freshly cooked rice
  2. Add the carrots and sardines to the bowls. Add natto to the bowls as well.
  3. take a few sheets of nori seaweed and cut into small strips. Top each bowl as desired.
    1 packet nori sheets
  4. Serve and enjoy!

Notes

If this is your first time, it's ok to not stir the natto and just serve it directly out of the package. It will be less slimy. I actually don't know if there's any nutritional benefit to "activating" the natto, but the slime does help to hold all the pieces of the bowl together when eating it. Anways I hope you enjoy!