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Natto Kimchi Rice Bowl
Serves 2 · About 5 min
Natto and kimchi mixed with sesame oil and piled on rice. No stove and no knife (the spring onion and kimchi are cut with kitchen scissors). The natto sauce and sesame oil mellow out the spicy, sour kimchi.
① Cut the spring onion and kimchi→② Mix the natto and kimchi→③ Pile it on rice
What to buy
Natto & pickles
Vegetables
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⏱ What makes this quick
Ready in 5 minutes, and one bowl makes a meal.
- No stove: if you have hot rice, just mix and pile it on. The only washing up is one bowl and the rice bowls
- No knife: the spring onion and kimchi are cut with kitchen scissors. No cutting board either
- No measuring seasonings: the kimchi is already salty and spicy, so all you add is the natto sauce and sesame oil
- Filling in one bowl: about 454 kcal and about 14 g protein per person
- With frozen rice: add the microwave time (written on the bag or container) to the 5 minutes
How to make it
1
Cut the spring onion and kimchi
- Snip the 2 spring onions into 5 mm pieces with kitchen scissors
- If the kimchi pieces are big, snip them to about 2 cm in the bowl
How to tell it's doneThe kimchi is in bite-size pieces.
2
Mix the natto and kimchi
- Put 2 packs of natto and their sauce in a bowl and mix until stringy
- Add 100 g kimchi and 2 tsp sesame oil and mix briefly
How to tell it's doneThe natto strings coat the kimchi and everything is mixed together.
3
Pile it on rice
- Put rice in the bowls and top with the natto mixture
- Scatter the spring onion, tear the nori over it by hand, and sprinkle with 1 tsp sesame seeds
ReadyMix it all up as you eat.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It’s too spicyUse less kimchi or more rice.
It’s blandAdd 1/2 tsp soy sauce on top of the natto sauce.
The rice is coldHeat frozen rice in the microwave for the time on the bag or container.
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