Natto with raw egg and soy sauce
Natto with raw egg and soy sauce is a traditional Japanese breakfast dish featuring fermented soybeans (natto) mixed with a raw egg and a dash of soy sauce. It is a staple in Japanese cuisine, often served over steamed rice. The dish is known for its strong aroma, sticky texture, and savory, umami-rich flavor.
🍽️ Nutrition at a glance
This dish is high in plant-based protein and provides a good amount of dietary fiber, vitamins (like K2 and B vitamins), and minerals (such as manganese and iron). A typical serving, including rice, ranges from 300 to 500 calories, with the natto and egg contributing significant protein and healthy fats.
Nutrition breakdown
| Calories | 280 kcal |
| Protein | 22 g |
| Carbs | 20 g |
| Fat | 12 g |
| Fiber | 6 g |
| Sugar | 4 g |
| Sodium | 900 mg |
| Vitamin K | 40 mcg |
| Manganese | 1.2 mg |
| Copper | 0.5 mg |
| Iron | 4 mg |
| Magnesium | 80 mg |
| Phosphorus | 250 mg |
| Zinc | 2 mg |
| Selenium | 15 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, natto is a beloved, everyday food in Japan, often eaten for its reputed health benefits, including aiding digestion and bone health due to its vitamin K2 content. The combination with a raw egg is a classic way to add creaminess and extra nutrients, making it a simple yet nutritionally balanced meal.
