Natto

Method

1. 1 Stir the natto in the bowl with chopsticks in one direction for exactly 50 rotations.
2. 2 The secret is to whisk 50 times before seasoning; the more strands of starch there are, the richer the flavor becomes.
3. 3 Only add soy sauce and mustard after whisking; adding them beforehand will result in strands that cannot be stretched.
4. 4 Add the egg yolks and beat for another 20 revolutions until the mixture is smooth.
5. 5 Sprinkle with chopped green onions and shredded nori seaweed.
6. 6 Scoop some onto a bowl of hot rice, drizzle with a few drops of sesame oil, and eat immediately.