Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, natto kitsuné rice bowl. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
This natto recipe is made from Japanese rice and natto beans for plenty of morning protein and carbohydrates, and takes just ten minutes to Get lots of nutrition in the morning with this easy natto breakfast bowl recipe. Natto are fermented soy beans with a strong yeast-y flavour and slimy texture. Called natto, this pungent dish is lesser known in Australia, but it lurks in the freezer section of Asian supermarkets, waiting for adventurous types to seek it out.
Natto Kitsuné Rice Bowl is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Natto Kitsuné Rice Bowl is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have natto kitsuné rice bowl using 9 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Natto Kitsuné Rice Bowl:
- Get 1 pack Natto (fermented soy beans)
- Make ready 1/2 Aburaage
- Prepare 100 ml ✿ Dashi stock
- Make ready 1 tsp ✿ Sugar
- Prepare 1/2 tbsp ✿ Mirin
- Get 2 tsp ✿ Soy sauce
- Take 3 shakes Shichimi spice
- Take 1 (to taste), if you have them Shiso leaves and/or green onion
- Take 1 serving Plain steamed rice
I do have rice vinegar…is there some way I might be able to use that instead? Typically, homemade natto seasoning includes dashi, soy sauce, mirin, sake, sugar, vinegar, and you can add (or replace soy sauce with) mentsuyu too. 🙂. maguro-natto don. Made rice bowl with Natto, tuna, egg, blue onions and okra. Eating this brought back…» We start "Natto Rice Bowl" 納豆は混ぜれば混ぜるほど答えてくれる!! natto mix.
Instructions to make Natto Kitsuné Rice Bowl:
- Cut the aburaage in half, then cut into 1 cm wide strips. Mix the ✿ ingredients together.
- Put the ✿ ingredients in a pan and turn on the heat. Add the cut up aburaage and simmer until the sauce has reduced by half, then add the natto and mix.
- When the sauce is almost totally reduced, pour the contents of the pan onto a bed of rice, and add some shichimii togarashi powder to taste. Add some green onion and/or shiso leaves too, if you like.
Good news for vegetarians and healthy food lovers! Natto is almost always eaten over rice. It is extremely simple to prepare: you mix Natto with soy sauce or Mentsuyu and stir vigorously until forming sticky goo around the beans. Then pour it over hot rice. You can add toppings like chopped green onions and Japanese mustard, but basically that's it.
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