Natto Donburi is a staple Japanese rice bowl, full of plant based protein, probiotics and dietary fibre. Whether you already love it or just starting to incorporate it into your diet, try these various ingredient combinations to find your perfect natto rice bowl meal!
Natto rice bowls are a staple meal in Japan, enjoyed most commonly for breakfast, but also for lunch and dinner. These fermented soy beans are packed full of protein, probiotics, dietary fibre and other healthy nutrients– making it the ideal topping for a balanced rice bowl meal.
There are so many ways to jazz up natto for rice bowls. My personal favourite pairing is kimchi and avocado— the balance of spicy, sour & creamy really helps reduce the stronger flavour of natto. To make it extra yum add a generous amount of scallions, nori and toasted sesame seeds!
See below for more variations, options and combinations to find your perfect natto rice bowl! 🙂
How to Make Natto Rice Bowls
Ingredients & Variations
- Natto: store bought (thawed) or homemade natto
- Japanese short grain rice: I highly recommend Japanese short grain rice because it’s neutral in flavour in comparison to Jasmine or Basmati Rice.
- Avocado: My personal favourite ingredient to add to Natto rice bowls. It adds a creamy texture that really helps and compliments the slimy texture!
- Pickled Vegetables: vegan Kimchi is my first recommendation because it hits both sour and spicy flavour elements. However, if you don’t like spice, umbeboshi (pickled plums), takuan (pickled daikon), pickled ginger, pickled soy sauce cucumbers or any pickled vegetable can be added!
- Vegetables: Cucumbers, corn, tomatoes, lettuce or any fresh, crunchy or juicy vegetables are great add-ins.
- Cheese: I love adding some of my melty vegan mozzerella cheese or vegan parmesan for a bit of extra tang and creaminess.
- Sauces & Condiments: Sesame oil, misozuke, miso paste, spicy Japanese mustard, soy sauce and gochujang can help cut down the strong flavour of natto.
- Toppings: Toasted sesame seeds, furikake, togarashi, scallions, green onions, leeks and nori are great final touches to really bring the dish together.
Rice bowls are one of those quick and easy throw together kind of meals. Simply just chop up the kimchi (or pickled vegetables), cube the avocado and cut up any vegetables you want to add. Toss it all together along with any condiments or sauces with the natto. Then serve it over some rice and add your favourite garnishes! I love kizami nori, toasted sesame seeds, pickled ginger and some scallions.
Here are some more delicious ways to enjoy natto:
- Tororo Natto Miso Soup
- Natto Jiru
- Natto Bibimbap
- Natto Monjayaki
- Natto Mochi
If you make Natto Donburi (rice bowls) let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Donburi Rice Bowl
- 1 cup cooked Japanese short grain white rice (220g)
- 1 serving of natto (60g)
- 1/3 cup vegan kimchi (or other pickled vegetable of choice)
- 1/2 avocado
- 2–3 tbsp vegan cheese (melted), optional
- 1/4 cup vegetables of choice (see above for options), optional
- Roughly chop up the kimchi. Cube the avocado. Give the natto a quick mix and then mix in the kimchi and avocado. If adding any sauce, mix that in as well.
- Add rice to a serving bowl and then add the natto kimchi avocado mix on top. Garnish with your favourite toppings, serve immediently and enjoy!
- *If you do not like spicy, you can use pickled daikon radish (takuan) or other Japanese pickled vegetables of your choice. Use about 1/4 cup.
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Category: entree
- Method: no cook
- Cuisine: vegan, japanese
- Serving Size: 1 serving
Keywords: rice bowls, natto, donburi, japanese rice bowls
SAVE IT FOR LATER! ↓
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