Preparation

Natto is Japan's most divisive food—these sticky, pungent fermented soybeans inspire either devotion or disgust, with little middle ground. Combined with raw egg and hot rice, it creates a breakfast that's nutritionally powerful and texturally unique, the kind of acquired taste that rewards persistence.

Preparation

1. Cook rice according to package directions or using a rice cooker. Keep hot.
2. While rice cooks, prepare the natto: Open packages and transfer to a bowl. Stir vigorously with chopsticks in a circular motion for 1-2 minutes—this develops the characteristic sticky, stringy texture. The more you stir, the stickier it becomes.
3. Add the karashi mustard and 2 tablespoons of soy sauce to the natto, stirring to combine.

Assembly

1. Divide hot rice among four bowls. Create a small well in the center of each.
2. Top each rice bowl with a portion of prepared natto. Crack a raw egg over the natto.
3. Using chopsticks, stir each bowl vigorously to combine the egg, natto, and rice. The heat from the rice will partially cook the egg.
4. Top with sliced scallions, nori strips, sesame seeds, and serve with remaining soy sauce and pickled vegetables on the side.

Note: Use only the freshest eggs from a trusted source for raw consumption.