Natto Egg Rice Bowl

Name: Natto Egg Rice Bowl
Yield: 329.5 g
Ingredients: Multi-grain Rice 57 g; Fried Egg (excluding salt) 55 g; Onion 56 g; Fresh Cucumber 82 g; Cheongyang Chili Pepper 18 g; Perilla Leaf 4 g; Alive Silky Power Korean Soybean Raw Natto 49.5 pack; Allulose Syrup 2 teaspoon; Soup Soy Sauce 3 ml; Apple Vinegar 3 ml

276 kcal

#Natto Egg Rice Bowl #Natto Recipe #Japanese Home Cooking #Easy Cooking #Breakfast #Nutritious Meal #One Bowl Dish #Rice Dish #Egg Dish #Fermented Food

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Ingredients

Main ingredients

Multi-grain Rice 57 g
Fried Egg (excluding salt) 55 g
Onion 56 g
Fresh Cucumber 82 g
Cheongyang Chili Pepper 18 g
Perilla Leaf 4 g
Alive Silky Power Korean Soybean Raw Natto 1 pack

Seasonings/Sauce

Allulose Syrup 2 teaspoon
Soup Soy Sauce 3 ml
Apple Vinegar 3 ml

Nutrition summary

Carbohydrates 38.1 g 49%

Protein 18.91 g 24%

Fat 9.16 g 27%

Serving size 329.5g

Cooking steps

1

Put rice in a bowl.
2

Stir the natto well.
3

Place natto on top of the rice.
4

Crack an egg and add it on top of the rice.
5

Add soy sauce and chopped green onions.
6

Mix all ingredients well.

Natto Egg Rice Bowl

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