Natto, Bacon and Cheese on Rice
At supermarkets in Japan, you find natto packed in white polystyrene foam. But traditionally, it comes packed in straw.
Photographed by HIDETOSHI HARA
Beans & Tofu
Rice & Noodles
Calorie count is per serving.
Ingredients (Serves 2)
- 90 g natto
- 2 slices bacon
- 30 g processed cheese
- 1/2 naga-negi long onion (cut into thin rounds)
- 2 tbsp mirin
- 1 tbsp soy sauce
- 2 bowls cooked rice (hot) (400 g)
- Japanese mustard, as needed
Chop the processed cheese into pieces that are about the same size as individual natto beans.
Cut the bacon into 1 cm strips and place in a non-oiled frying pan. Place over high heat. When the fat starts to melt, add the natto and half the negi.
Mix the natto and negi together while adding [A] in the order in which the ingredients are listed. Add the cheese and briefly stir-fry.
Put the rice in individual bowls and top with the natto mixture. Garnish with the remaining negi and Japanese mustard, diluted with a little water.