Fluffy and Creamy Spicy Natto and Egg Rice Porridge

Fluffy and Creamy Spicy Natto and Egg Rice Porridge

The stickiness of the natto thickens this porridge. The spiciness of doubanjiang makes your body warm. Eat it in the morning or at night when it is still cold.

Ingredients: 1 serving

1 pack
Hot cooked rice
about 1 cup
Green onions (chopped)
as needed
Chinese chicken stock granules
1/2 tablespoon
1 teaspoon or as much as you like
Soy sauce
1/2 tablespoon
Sesame oil
1 teaspoon
300 ml


1. Add the water in a pan and bring it to a boil. Meanwhile, combine the natto and the sauce that comes with it. Crack and beat the egg and chop the green onions finely.
2. Once the water comes to a boil, add the Chinese chicken stock granules and mix it lightly. Add the rice and natto and simmer until your preferred toughness (while it is simmering, drizzle in some soy sauce to adjust the taste).
3. When it comes to your preferred thickness, swirl in the beaten egg.
4. When the egg becomes your desired toughness add the doubanjiang. Drop in some sesame oil to add some flavor, lightly stir the porridge and it is done.
5. Pour it into a serving bowl, sprinkle with some green onions and enjoy.

Story Behind this Recipe

I am into making rice porridge these days, and wanted to add doubanjiang.