Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, nattō, kimchi & egg rice bowl. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Instructions Chop up the kimchi so that it is in bite-size pieces. Mix together with the natto in a glass or non-reactive bowl. Spicy kimchi natto (fermented soy beans) is a quick and easy Japanese fusion side dish or appetizer, that can be added to your weeknight meal, or enjoyed as a snack with rice.
Nattō, Kimchi & Egg Rice Bowl is one of the most well liked of current trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. Nattō, Kimchi & Egg Rice Bowl is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook nattō, kimchi & egg rice bowl using 6 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Nattō, Kimchi & Egg Rice Bowl:
- Take 1 serving Cooked Rice
- Prepare 1 container Natto *with sauce and mustard
- Get Kimchi
- Get 1 ‘Onsen Tamago’ Egg
- Prepare 1/2 Spring Onion *finely chopped
- Make ready 1/4 sheet Nori
Asian chives, fish sauce, fresh oysters, garlic, ginger, green onion, hot pepper flakes, korean radish, napa cabbage, onion, oysters, salt, sugar, sweet rice flour, water. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. History Sources differ about the earliest origin of nattō. Buy Natto on the Internet and enjoy at home.
Steps to make Nattō, Kimchi & Egg Rice Bowl:
- Cook ‘Onsen Tamago’ Egg. *See my recipe at https://cookpad.com/uk/recipes/5750605-onsen-tamago-softly-cooked-egg
- Mix Natto with the sauce and mustard, add Kimchi and some chopped Spring Onion, and mix well.
- Half fill a bowl with hot cooked rice and place the Natto & Kimchi mixture with ‘Onsen Tamago’ Egg. Sprinkle chopped Spring Onion and Toasted Nori on top.
Place the kimchi in the fridge until it's fermented to your liking.
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