Nattō, Kimchi & Egg Rice Bowl. Jump to navigation Jump to search. One theory is that nattō was codeveloped in multiple locations in the distant past, since it is simple to make with. Instructions Chop up the kimchi so that it is in bite-size pieces.
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. Natto and kimchi have one thing in common; they are fermented. The distinct flavours produced from being fermented and their significant health benefits are what makes these two a long-loved dish for. You can cook Nattō, Kimchi & Egg Rice Bowl using 6 ingredients and 3 steps. Here is how you cook that.
Ingredients of Nattō, Kimchi & Egg Rice Bowl
- Prepare 1 of serving Cooked Rice.
- It's 1 container of Natto *with sauce and mustard.
- You need of Kimchi.
- Prepare 1 of ‘Onsen Tamago’ Egg.
- You need 1/2 of Spring Onion *finely chopped.
- It's 1/4 sheet of 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. Ключевые слова: кефир, чайный гриб, квашеная капуста, мисо, натто, темпе, соя, кимчи, закваска, кисломолочные продукты.
Nattō, Kimchi & Egg Rice Bowl step by step
- 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..