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.
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).
When it comes to your preferred thickness, swirl in the beaten egg.
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.
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.