A fully cooked egg fold with a savory ready-to-eat filling.
A small invitation
Use the amount of natto that suits your taste. Set out the other ingredients first, then assemble just before eating. The serving controls scale ingredient quantities, not food-safety instructions or cooking times.
Make it your own
Contains egg and soy. Cooking time varies with pan and heat; use a food thermometer, not appearance, to check the egg dish.
Here’s how.
Prepare the natto according to its package.
Beat the eggs and warm the oil in a suitable pan.
Cook the eggs, then add natto and scallions and fold.
Cook until the egg filling reaches 160°F / 71°C throughout. Serve promptly.
