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

Hey everyone, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, non-sticky natto fried rice with pickled ume plums. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Non-Sticky Natto Fried Rice with Pickled Ume Plums is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look fantastic. Non-Sticky Natto Fried Rice with Pickled Ume Plums is something which I have loved my whole life.

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 get started with this particular recipe, we must first prepare a few ingredients. You can cook non-sticky natto fried rice with pickled ume plums using 8 ingredients and 6 steps. Here is how you cook it.

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

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. Ever make too much rice and wonder what to do with the leftovers? I often have this problem, and not just with rice.

Steps 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.

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. It's not the prettiest dish, but natto has some powerful health benefits. Natto is a traditional Japanese food made of cooked soybeans fermented with the help of a probiotic strain Bacillus Subtilis. Fermentation results in stringy and slimy coating around the beans and a funny, stinky cheese smell.

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