Natto Breakfast Bowl

  • Yield:2 Servings
  • Time:
    10 mins show details

Ingredients

  • 1 cup
    Cooked Rice
  • 3 ounces
    Natto
  • ½
    Avocado, Chopped
  • 1
    Persian Cucumber, Diced
  • 2
    Scallions, Diced
  • 2
    Gobo, Diced
  • 1
    Ume
  • 1 ounce
    Pickled Ginger
  • ¼
    Lemon, Sliced, For Serving
  • Ponzu Sauce, For Serving
  • Furikake, For Serving
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Preparation

  1. 10 mins

    Arrange all ingredients on top of the rice in a bowl to serve.

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