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Fermented soybean natto served over warm brown rice with soft-boiled egg, sliced avocado, pickled ginger, and a drizzle of tamari. One of the most nutrient-dense breakfasts in the world — rich in vitamin K2, nattokinase, and complete protein.
Ingredients
- 2 packs natto (fermented soybeans, ~100g each)
- 2 cups cooked brown rice, warm
- 2 eggs
- 1 avocado, sliced
- 2 tablespoons pickled ginger
- 2 tablespoons tamari
- 1 teaspoon sesame oil
- 2 spring onions, finely sliced
- 1 tablespoon sesame seeds
- 1 sheet nori, cut into strips (optional)
Nutritional notes
Natto is the richest dietary source of vitamin K2 (MK-7), which directs calcium into bones and away from arteries. Nattokinase, an enzyme unique to natto, has been studied for its ability to dissolve fibrin clots and support cardiovascular health. Natto also provides complete protein, probiotics, and all essential amino acids. Brown rice contributes resistant starch for gut microbiome diversity.
Nutritional Highlights
Per serving: ~480 calories, 28g protein, 22g healthy fats, 42g carbohydrates. Exceptional source of vitamin K2 (MK-7), nattokinase, probiotics, and all essential amino acids.
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Instructions
- 1
Bring a small pot of water to a boil. Gently lower eggs in and cook for 7 minutes for a jammy yolk. Transfer to ice water, peel, and halve.
- 2
Stir natto vigorously in its pack until it becomes stringy — this activates the nattokinase enzyme. Mix in the included sauce packet if provided.
- 3
Divide warm brown rice between two bowls. Spoon natto over the rice.
- 4
Arrange avocado slices, soft-boiled egg halves, and pickled ginger alongside.
- 5
Drizzle with tamari and sesame oil. Top with spring onions, sesame seeds, and nori strips. Serve immediately.
