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

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, non-sticky natto fried rice with pickled ume plums. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Non-Sticky Natto Fried Rice with Pickled Ume Plums is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Non-Sticky Natto Fried Rice with Pickled Ume Plums is something that I have loved my entire life. They’re nice and they look wonderful.

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.

To begin with this recipe, we have to prepare a few ingredients. You can have non-sticky natto fried rice with pickled ume plums using 8 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Non-Sticky Natto Fried Rice with Pickled Ume Plums:
  1. Make ready rice bowl's worth Hot cooked white rice
  2. Get Egg
  3. Take Onion
  4. Make ready pack Natto (fermented soy beans)
  5. Prepare Umeboshi
  6. Prepare leaves Shiso leaves (roughly minced)
  7. Get Soy sauce
  8. Take 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?

Instructions to make Non-Sticky Natto Fried Rice with Pickled Ume Plums:
  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.

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.

So that is going to wrap this up for this exceptional food non-sticky natto fried rice with pickled ume plums recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!