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.

Natto, Bacon and Cheese on Rice
Photographed by HIDETOSHI HARA

Recipe by
Mari Kawai


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)
  • [A]

    • 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.