Recipe: Tasty Non-Sticky Natto Fried Rice with Pickled Ume Plums

Recipe: Tasty Non-Sticky Natto Fried Rice with Pickled Ume Plums Delicious, fresh and tasty.

Non-Sticky Natto Fried Rice with Pickled Ume Plums. This simple fried rice recipe can easily be made with whatever tools are in your kitchen. It's totally fine to use a cast iron skillet over electric stovetop coils when making Japanese fried rice. Pickled Plum is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program.

Here is a simple way to make your own natto!

It does require a little sneaky trick for the first batch Now, the whole important thing: the temperature!

Like for Japanese Rice fermentation, it must stay True to tell, home-made natto might not as "sticky" as natto bought in markets, but this is still true.

You can have Non-Sticky Natto Fried Rice with Pickled Ume Plums using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Non-Sticky Natto Fried Rice with Pickled Ume Plums

1. Prepare 1 of rice bowl's worth Hot cooked white rice.

2. It’s 1 of Egg.

3. It’s 1/4 of Onion.

4. You need 1 of pack Natto (fermented soy beans).

5. You need 1 of Umeboshi.

6. You need 2 of leaves Shiso leaves (roughly minced).

7. Prepare 1 tbsp of Soy sauce.

8. It’s 1 of Bonito flakes.

Nattō and negi onions are a classic combination.

The past few decades have seen a shift in preference from larger It also combines well with diced negi onions, okra, or umeboshi (pickled plums).

Nori -wrapped nattōmaki is a regular sushi variation, but the sticky beans also liven up fried rice, pasta.

Ever make too much rice and wonder what to do with the leftovers?

Non-Sticky Natto Fried Rice with Pickled Ume Plums step by step

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 theyve 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 its complete..

I often have this problem, and not just with rice.

At home, I like to make them with pickled plum (umeboshi— technically a type of tiny apricot).

If you've never had umeboshi before, you might be surprised at the strength of the sourness.

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.