Natto Mochi (With a Poached Egg)

If you don’t like natto (like my husband), this isn’t the post for you and you should probably pretend it doesn’t exist. If you are absolutely obsessed with natto (like myself and our cute little daughters whose palates clearly take after me), this is a delicious treat. Natto mochi with soft, chewy rice cakes is a match made in heaven—after all, natto and rice is a tale as old as time. You can either make the mochi by pounding mochi rice, using mochiko, or purchasing premade rice cakes in all shapes and sizes. Mochi made from either the flour or freshly pounded tend to be softer and stretchier, but I’m lazy so this recipe is made with ready-made rice cakes you can purchase at any Asian grocery store. I grill them (air fryer or pan grilling works) after boiling, so there’s a smokey crisp edge to every bite.

I once saw a video where they added some sugar to natto mochi and never forgot how good it looked (or how amazing it tasted when I tried it myself) so I now have the habit of mixing in sugar to my natto for a slightly sweet and oh so savory experience. Some minced chives from the garden (you can use scallions but my abundant onion chives that are still growing late fall is identical in flavor) and of course a gently poached egg with runny sunshine yellow yolk make me anticipate the chilly weather with no fear.

Ingredients

• 1 package natto (any flavor)
• 1 teaspoon sugar
• 3/4 cup mochi rice cakes, fresh or prepared
• 1 tablespoon minced scallions (or chives)
• 1 egg, poached

1. Mix the natto package with the seasoning packets it comes with, along with sugar and scallions. Set to the side.
2. If using prepackaged rice cakes, boil until desired softness. Drain and place on a well oiled pan on medium high heat and grill until golden brown and slightly crispy. You can also fry in an air fryer after boiling.
3. Poach an egg in water until the whites have just set and the yolk is still runny. A teaspoon of white vinegar will help keep the albumen together and a lovely round shape.
4. Arrange rice cakes in a bowl or on a plate, pour natto over them, and place the poached egg on top. Serve warm.