2 Serves
30 Mins
In a saucepan, heat the oil over medium heat and add the rice, stirring for 2 minutes until lightly toasted.
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Vitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
79 µg / 400 µgCalcium
157 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
236 mg / 420 mgPhosphorus
504 mg / 1,250 mgPotassium
864 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
3 g / 20 gCholesterol
52 mg / 300 mgCaffeine
0 mgNet Carbs
64 gAlcohol
0 g
Pour in the water or broth, bring the mixture to a boil, then reduce the heat to low and cover the saucepan.
Simmer the rice for 18 minutes, then remove from heat and let it stand covered for 5 minutes to steam.
Stir the natto vigorously until it becomes frothy and serve it over the prepared rice.
3
g11
g0
g
