How to Cook Delicious Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl

How to Cook Delicious Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl Delicious, fresh and tasty.

Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl. This has already been available for more than a week.but my newest Japan Times column is about my sticky smelly fermented bean product, natto. It also includes a recipe for natto-potato fritters. How to prepare delicious Japanese fermented soy beans / natto at home with Chef Dai.

It is often served as a breakfast food.

Nattō stands alongside soy sauce and miso as one of Japan's classic fermented foods.

It has a distinctive flavor and odor, and when stirred its sticky texture produces a web of strings.

You can have Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl using 12 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl

1. You need of packet Natto.

2. Prepare of MInced chicken breast.

3. You need of A.

4. It’s of Mayonnaise.

5. You need of Grated wasabi.

6. It’s of Sugar.

7. Prepare of Salt.

8. You need of Olive oil.

9. It’s of rice bowls Hot cooked rice.

10. You need of Soy sauce.

11. You need of Finely chopped green onion.

12. It’s of Shredded nori seaweed.

Natto is a traditional kind of Japanese food created from fermented soybeans.

The fermented soybeans create a kind of peculiar smell and sticky texture.

Natto is a traditional Japanese food.

It is made of fermented soy beans by the means of Bacillus subtilis natto bacteria.

Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl instructions

1. Quickly cook the minced chicken in boiling water. Drain in a colander..

2. Combine the A ingredients and add the minced chicken and natto..

3. Put the rice in bowls and transfer the mixture of chicken and natto on the rice. Spoon some soy sauce over and sprinkle the finely chopped green onion and shredded nori seaweed. Done. Mix well before eating..

Nattokinase enzyme consist in natto's sticky slime which can thinned the blood.

Sticky natto on top of a bed of white rice is a staple in Japanese homes and restaurants. "Fermented soybeans" may not sound like the most appealing snack, and Japan may not quite have the strong.

Välj bland ett stort urval liknande scener.

Among all the soybean found in Japanese cuisine, natto, the sticky, fermented soybeans generally served over rice is probably the hardest to get visitors to eat.

Well come to "DRY NATTO" world ! お知らせ.