Natto gohan with egg, spring onion and brown rice

Ingredients

For 1 serving

• Brown rice70 g
• Natto100 g
• Eggs1
• Spring onions1
• Tamari2 teaspoons
• Mustard1 teaspoon
• Spinach100 g
• Sesame seeds1 teaspoon

Contains: eggs, soy, sesame, mustard,

Method

1. Bring a pan of water to the boil, rinse the brown rice and cook it for about 30 minutes, until tender but firm to the bite; drain and keep covered.
2. Meanwhile, beat the natto with chopsticks or a fork together with the tamari and mustard for a minute, until stringy and frothy.
3. Bring a small pan of water to the boil for the spinach and blanch it for 1 minute until wilted; drain and squeeze well.
4. In the same pan bring the water to a gentle simmer, stir it into a whirlpool and slide the egg into the centre from a small cup; poach it for 3 minutes, until the white is set and the yolk soft.
5. Thinly slice the spring onion and build the bowl with the rice, natto, egg and spinach; finish with the spring onion and sesame seeds.