Non-Sticky Natto Fried Rice with Pickled Ume Plums

Name: Non-Sticky Natto Fried Rice with Pickled Ume Plums
Yield: 1 serving
Cuisine: American
Ingredients: 1 rice bowl's worth Hot cooked white rice; 1 Egg; 1/4 Onion; 1 pack Natto (fermented soy beans); 1 Umeboshi; 2 leaves Shiso leaves (roughly minced); 1 tbsp Soy sauce; 1 Bonito flakes

cookpad.japan @cookpad_jp

I like eating natto with umeboshi, so I wondered about making it into fried rice...

By mixing the rice and the egg together in a bowl beforehand, the egg works as a coating when cooking for a more crumbly rice. Recipe by Minaichigo

I like eating natto with umeboshi, so I wondered about making it into fried rice...

By mixing the rice and the egg together in a bowl beforehand, the egg works as a coating when cooking for a more crumbly rice. Recipe by Minaichigo

cookpad.japan @cookpad_jp

I like eating natto with umeboshi, so I wondered about making it into fried rice...

By mixing the rice and the egg together in a bowl beforehand, the egg works as a coating when cooking for a more crumbly rice. Recipe by Minaichigo

I like eating natto with umeboshi, so I wondered about making it into fried rice...

By mixing the rice and the egg together in a bowl beforehand, the egg works as a coating when cooking for a more crumbly rice. Recipe by Minaichigo

Saved

Ingredients

1 serving

1rice bowl's worth Hot cooked white rice
1Egg
1/4Onion
1pack Natto (fermented soy beans)
1Umeboshi
2leaves Shiso leaves (roughly minced)
1 tbspSoy sauce
1Bonito flakes

Saved

Steps

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.