Ingredients (2 servings)

2 1/2 cups cooked, still warm short-grain brown rice
Natto miso sauce:
5 tablespoons (rounded) natto, chopped
2 tablespoons miso, preferably mixed miso (made of 1 tablespoon white miso and tablespoon brown miso)
2 or 3 walnuts, roasted and chopped
1/2 tablespoon pine nuts, roasted and chopped
1 white leek stem, finely chopped
1/2 teaspoon sake
1 teaspoon mirin (Japanese sweet cooking sake)

Directions

1. In a mixing bowl, add the miso, sake and mirin, and stir well.
2. Add the remaining ingredients of the natto miso sauce and stir to combine.
3. Divide the rice into 4 portions and make rice balls.
4. Spread the natto miso sauce on the rice balls.
5. Bake in a hot oven until the rice balls are crisp. Serve hot.

This Recipe is created by Japan Traditional Foods, Inc:

http://www.meguminatto.com/order.html
Read an article about Megumi Natto and Japan Traditional Foods