Whipped Natto on Steamed Rice with Scallion and Karashi

What you need

• 2 natto packs, about 45 g each, thawed if frozen
• 2 tsp soy sauce, or the sauce sachets packed with the natto
• 1 scallion, thinly sliced
• 1/2 tsp karashi, Japanese hot mustard, optional
• 300 g (2 cups) hot steamed short-grain rice, freshly cooked

Method

Restated from the original video

1. 1

   Tip the natto into a small bowl, leaving any film or sachets aside.

2. 2

   Beat it hard with chopsticks, turning them in circles, until it is wrapped in thick white threads, 30-60 seconds.

3. 3

   Add the soy sauce and beat a few more turns so it blends into the threads.

4. 4

   Stir in most of the scallion and the karashi, if using.

5. 5

   Spoon the rice into two bowls.

6. 6

   Pile the natto on top, scatter over the rest of the scallion and eat at once while the rice is hot.

Imported from ellielikes.cooking. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.