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Nattō, Kimchi & Egg Rice Bowl

How to Cook Recipes Nattō, Kimchi & Egg Rice Bowl using 6 ingredients and 3 steps

Nattō, Kimchi & Egg Rice Bowl - Nattō is a traditional Japanese food made from soybeans that have been fermented with Bacillus subtilis var. natto. It is often served as a breakfast food. It is served with karashi mustard, soy sauce, and sometimes Japanese bunching onion. Nattō is often considered an acquired taste because of its powerful smell, strong flavor, and sticky, slimy texture. In Cartoon Network (Japan), Kimchi's name had been changed to Nattō (なっとう), a Japanese bean dish known for its strong odor.

Nattō, Kimchi & Egg Rice Bowl

In "The Garage Sale", a comment made by Chowder reveals that Kimchi pees his cage whenever Chowder is gone for too long.

Many people know the health benefit of Nattō, the fermented Soy Beans, but are not willing to eat it because of its smell.

You can have Nattō, Kimchi & Egg Rice Bowl using 6 ingredients and 3 steps. Here is how you cook it.

Ingredients make Nattō, Kimchi & Egg Rice Bowl

  1. You need 1 serving Cooked Rice.
  2. You need 1 container Natto *with sauce and mustard.
  3. You need Kimchi.
  4. You need 1 ‘Onsen Tamago’ Egg.
  5. You need 1/2 Spring Onion *finely chopped.
  6. Prepare 1/4 sheet Nori.

Nattō, Kimchi & Egg Rice Bowl instructions

  1. Cook ‘Onsen Tamago’ Egg. *See my recipe at https://cookpad.com/uk/recipes/5750605-onsen-tamago-softly-cooked-egg.
  2. Mix Natto with the sauce and mustard, add Kimchi and some chopped Spring Onion, and mix well..
  3. Half fill a bowl with hot cooked rice and place the Natto & Kimchi mixture with ‘Onsen Tamago’ Egg. Sprinkle chopped Spring Onion and Toasted Nori on top..

Nattō, Kimchi & Egg Rice Bowl - Here is a recipe to try out which includes canned mackerel, and kimchi. Japanese fermented soybeans, or nattō, remains a popular traditional food that many love across Japan. However, people still wonder how to eat nattō. It's considered divisive due to its stringy, sticky, and slimy texture. Then, combined with its pungent smell, nattō makes for a dish that's hard for the unaccustomed to stomach. It's often served as a breakfast food in Japan and has a very distinctive flavor and texture - stinky and slimy. It's nattō time at Gene Food, folks. Thank you and good luck