Warm up rice and place into a large noodle/donburi bowl.
Open natto, stir in the included sauce/s and spoon over the top of the rice. Then crack the egg on top or to the side of the natto.
Drizzle the soy sauce and sesame oil over the natto and egg, then sprinkle with shredded nori seaweed and sesame seeds to taste.
• To save time in the mornings, prepare big batches of rice ahead of time and store in the fridge.
• If you are not keen on eating raw eggs, you can poach or boil the egg for a couple of minutes before adding it to the bowl. Try to keep the egg as soft as possible, however.
• Try mixing and matching seasonings for different variations in flavour. Why not try adding furikake rice seasoning or seven spice pepper, or chopped spring onions?