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

Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, non-sticky natto fried rice with pickled ume plums. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Non-Sticky Natto Fried Rice with Pickled Ume Plums is one of the most popular of current trending foods on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Non-Sticky Natto Fried Rice with Pickled Ume Plums is something which I’ve loved my entire life. They are fine and they look fantastic.

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 particular recipe, we have to first prepare a few components. You can have non-sticky natto fried rice with pickled ume plums using 8 ingredients and 6 steps. Here is how you can achieve 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. Prepare 1/4 Onion
  4. Prepare 1 pack Natto (fermented soy beans)
  5. Make ready 1 Umeboshi
  6. Make ready 2 leaves Shiso leaves (roughly minced)
  7. Make ready 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.

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.

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.

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