Ingredients
Method
- Preheat your oven to 450°F or your air fryer to 400°F.
- Prep the natto and kimchi: Mince kimchi and natto if you prefer smaller pieces, skip if you don’t mind chunkier textures.1-1.5 tablespoons minced kimchi, 1 pack natto
- Mix the filling: Combine natto, kimchi, mustard from the natto packet, and ketchup in a bowl or directly in the natto container.1-2 teaspoons ketchup
- Pre-toast the bread: Toast the bread for 3–4 minutes, or until lightly golden.1 slice bread
- Cook the egg: In a small microwave-safe bowl or plate, add 1 teaspoon of water and crack in the egg. Poke the yolk three times with a toothpick (or gently poke three holes with a fork), then microwave for about 30 seconds, just until the whites are set and the yolk stays runny. If needed, cook in additional 10-second increments, checking often.1 large egg
- Assemble the toast: Tear the nori into smaller pieces so it’s easy to bite, then layer them on the bread. Top with drained canned tuna, the natto-kimchi mixture, the egg, and a generous sprinkle of shredded cheese.1 piece nori, 2.5 ounce canned tuna, Shredded cheese
- Bake or toast: Toast in the oven or air fryer for 5–8 minutes until the cheese is golden brown and bubbly.
- Finish and serve: Drizzle with sesame oil and enjoy immediately for the best flavor and texture.¼ teaspoon sesame oil
Notes
- Ingredients: Natto is usually found in the frozen section of Asian grocery stores in the U.S. Defrost in the fridge overnight.
- Variations: Add scrambled egg, avocado, tomatoes, or other toppings you like.
- Other natto recipes: For more ways to enjoy natto, try my natto fried rice, natto dressing, natto salad, or natto niku miso.
