Natto, Bacon and Cheese Rice Bowl

The beef bowl has nothing on this rice bowl topped with natto, bacon and cheese! This unique combination of ingredients packs in tons of flavor - prepare to be addicted!

Natto, Bacon and Cheese Rice Bowl
Photographed by HIDETOSHI HARA

Recipe by
Mari Kawai



Beans & Tofu

Rice & Noodles



Calorie count is per serving.

Ingredients (Serves 2)

  • 90 g natto
  • 2 slices bacon
  • 30 g processed cheese
  • 1/2 Japanese leek (cut into thin rounds)
  • [A]

    • 2 tbsp mirin
    • 1 tbsp soy sauce
  • 2 bowls cooked rice (hot) (400 g)
  • Japanese mustard, as needed



Chop up the processed cheese so it's about the same size as the natto beans.


Cut the bacon into 1 cm strips. Put in a frying pan and place over high heat. When the fat starts to melt, add the natto and half of the leek rounds.


Mix the natto and leek rounds together while adding [A] in the order in which the ingredients are listed. Add the cheese and briefly stir-fry.


Put the rice in individual bowls and top with the natto mixture. Garnish with the remaining leek rounds and Japanese mustard, diluted with a few drops of water.