Photograph of the finished Natto gohan

Japan · Cơm natto đậu bắp khoai mài

Natto gohan

20 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Natto (fermented soybeans) Natto (fermented soybeans) 1.1 lb
  • Photograph of Steamed rice Steamed rice 2.5 lb
  • Photograph of Nagaimo yam Nagaimo yam 1.1 lb
  • Photograph of Okra Okra 11.3 oz
  • Photograph of Quail eggs Quail eggs 8
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Korean perilla leaves Korean perilla leaves 16 leaves
  • Photograph of Nori seaweed Nori seaweed 8 leaves
  • Photograph of Wasabi Wasabi 0.7 oz

Method

  1. 1 Blanch the okra for 90 seconds, then slice it thinly to allow the sticky sap to release.
  2. 2 Grate the yam into a white, viscous paste and mix it with soy sauce.
  3. 3 The three slimy ingredients—natto, okra, and yam—are the distinguishing features of this rice dish.
  4. 4 Beat the natto 50 times, then season with soy sauce and a little wasabi.
  5. 5 Arrange the hot rice in a bowl, then spoon individual portions of rice onto the rice, forming three corners.
  6. 6 Crack a quail egg into the center, then sprinkle with perilla leaves and shredded seaweed, and mix at the table.
Start cooking