How to Make Juicy Non-Sticky Natto Fried Rice with Pickled Ume Plums

You obviously want natural and nutritious nutrients to keep your physique healthy and fit in any respect times. But now not all recipes we are able to practice at home. consequently I will present healthy recipes on my web publication particularly for you. And if you are looking for Non-Sticky Natto Fried Rice with Pickled Ume Plums recipe then you're in the correct place. Instantly find an additional recipe here.

Non-Sticky Natto Fried Rice with Pickled Ume Plums

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Healthy living will always be a challenge. Hopefully after reading the article above, it will make you stronger in your desire to live a healthy life. Now it's time for us to go to the main menu, the non-sticky natto fried rice with pickled ume plums recipe. To cook non-sticky natto fried rice with pickled ume plums you need 8 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Non-Sticky Natto Fried Rice with Pickled Ume Plums:

  1. Prepare 1 of rice bowl's worth Hot cooked white rice.
  2. You need 1 of Egg.
  3. Get 1/4 of Onion.
  4. You need 1 of pack Natto (fermented soy beans).
  5. Use 1 of Umeboshi.
  6. Take 2 of leaves Shiso leaves (roughly minced).
  7. You need 1 tbsp of Soy sauce.
  8. Take 1 of Bonito flakes.

Steps to make Non-Sticky Natto Fried Rice with Pickled Ume Plums:

  1. Mince the onions..
  2. Remove the seed from the umeboshi and use a knife to smash it into a paste..
  3. Put the egg and rice to a bowl and mix together..
  4. Cook the onions in 1 tablespoon of oil. Once they've become translucent, increase to high heat and add the egg rice..
  5. Add the natto and the included sauce..
  6. Add the umeboshi, and the soy sauce from the outer edges of the pan. Stop the heat and mix in the shiso leaves. Top with the bonito flakes and it's complete..

Great recipe for Stir Fried Natto and Chopped Udon Noodles with Sesame Oil. For Lunch Brown Rice - Shoyu Cabbage Pickles - Blanched Radishes - Fried Wakaeme with Ginger - Kidney Bean. Sylvan Mishima Brackett prepares rice the traditional Japanese way, rinsing it several times before cooking to remove a lot of the sticky starch. Every spring, he salt-pickles cherry blossoms to fold into rice; salty Japanese pickled plums are a good substitute. Vegetarian spicy tofu and celery salad.

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