Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sticky natto & wasabi-mayo chicken soboro rice bowl. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
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. Nattō stands alongside soy sauce and miso as one of Japan's classic fermented foods.
Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl is something which I’ve loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can cook sticky natto & wasabi-mayo chicken soboro rice bowl using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl:
- Prepare 1 packet Natto
- Get 100 grams MInced chicken breast
- Prepare A
- Get 2 tbsp Mayonnaise
- Take 1 tbsp Grated wasabi
- Get 1 pinch Sugar
- Make ready 1 pinch Salt
- Get 2 tsp Olive oil
- Prepare 2 small rice bowls Hot cooked rice
- Get 1 Soy sauce
- Prepare 1 Finely chopped green onion
- Prepare 1 Shredded nori seaweed
It is made of fermented soy beans by the means of Bacillus subtilis natto bacteria. Nattokinase enzyme consist in natto's sticky slime which can thinned the blood. Natto can be described as the "food which is made of boiled soybeans with natto yeasts growing on the surface, producing very unique sticky paste called the 'strings of natto' and special flavor of natto." Stinky, sticky beans…the Natto. 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.
Steps to make Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl:
- Quickly cook the minced chicken in boiling water. Drain in a colander.
- Combine the A ingredients and add the minced chicken and natto.
- 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.
Please share your results and tips in the comments below to help us all in the never-ending quest to make that perfect batch of delicious homemade nattō! NYrture Natto is on a mission to educate Americans on the many healthy (and delicious) superfood Meet Ann Yonetani, the founder/owner and microbiologist behind NYrture NY Natto, a divisively. Sticky natto must typically be eaten within a few days, before it ferments to the point where the ammonia content becomes too high. Natto can also be preserved for long periods by salting or drying. The only redeeming quality is its health.
So that’s going to wrap this up for this special food sticky natto & wasabi-mayo chicken soboro rice bowl recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
