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Natto Shirasu Donburi (納豆しらす丼)

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  • 2 packets of natto
  • 1 bowl of cooked rice
  • 6 shiso leaves, chiffonad
  • 1 packet (30 g) shirasu or chirimen
  • 1 pasteurized egg*
  • scallions, for garnish
  • myoga (Japanese ginger), for garnish


  1. Add the sauce that comes with the natto and mix until frothy.
  2. Add warmed cooked rice in a bowl.
  3. Chiffonade the shiso leaves and add over rice.
  4. Sprinkle over the shirasu or chirimen.
  5. Add the natto the middle of the bowl.
  6. Sprinkle with scallions and myoga.
  7. Add egg yolk on top of the natto.
  8. Add more sauce or soy sauce as desired. Mix everything up and enjoy!



About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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