Quick & Easy Curry With Nattō

Name: Quick & Easy Curry With Nattō
Yield: 1 serving
Cuisine: British
Ingredients: 1 container Nattō *sauce and mustard are most likely included in the container; 1 serving Cooked Rice; 1/2 Spring Onion; Baby Spinach OR other Green Vegetables; *Note: You can use leftover of your own Curry; 1/2 Onion *thinly sliced; 1 teaspoon Oil; 1 small clove Garlic *finely chopped; 1 teaspoon grated Ginger; 1 block (20 g) Curry Roux (Sauce Mix); 1/2 cup Water *plus extra

Hiroko Liston @hirokoliston

Melbourne, Australia

Many people know the health benefit of Nattō, the fermented Soy Beans, but are not willing to eat it because of its smell. Eat it with something that has more powerful smell such as Kimchi (see 'Nattō, Kimchi & Egg Rice Bowl') or Curry.

The Curry can be prepared very quickly using Japanese Curry Roux or you may wish to use leftover of your own curry. Be surprised to find that Curry and Natto are quite a good match.

Hiroko Liston @hirokoliston

Melbourne, Australia

The Curry can be prepared very quickly using Japanese Curry Roux or you may wish to use leftover of your own curry. Be surprised to find that Curry and Natto are quite a good match.

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Ingredients

1 serving

1 containerNattō *sauce and mustard are most likely included in the container
1serving Cooked Rice
1/2Spring Onion
Baby Spinach OR other Green Vegetables
Curry
*Note: You can use leftover of your own Curry
1/2Onion *thinly sliced
1 teaspoonOil
1small clove Garlic *finely chopped
1 teaspoongrated Ginger
1 block (20 g)Curry Roux (Sauce Mix)
1/2 cupWater *plus extra

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Steps

1

Heat Oil in a saucepan over medium heat, cook Onion for a few minutes. Add Garlic and Ginger, and cook until lightly browned. Add Water and Curry Block, and cook until the Curry Block is dissolved and thickened. Add extra Water to achieve the required thickness.
2

Mix Nattō with sauce and mustard. *Note: The sauce is quite salty and the curry is also salty. You may wish to use only half of the sauce.
3

Place some hot cooked rice on a plate, the Curry and Nattō next to the rice, sprinkle with finely chopped Spring Onion, and serve with Baby Spinach OR other Green Vegetables.