Natto Fried Rice

"Natto" is very popular in Japan, but not all Japanese like it. This food has people divided between those who like it and those who hate it. Because it has a special flavor and taste. 

Do you like "Natto"?
I like "Natto" very much because it's really good for health. 

Today, I introduce Natto fried rice. (^o^)

■INGREDIENTS (serves 3-4)
3-4 bowl portions boiled rice
3 packs (5.25 oz) natto
3 eggs
1/2 cabbage
1 Tbsps soy sauce
1 Tbsps olive oil
salt and pepper
dried bonito flakes
green laver

■DIRECTIONS

1.  Cut the cabbage into into big pieces.

2. Mix the natto and eggs and packet of sauce together in a bowl. When all mixed well, add the boiled rice and mix them using a rice scoop.

3. Put 1 Tbsps oil into the pan, and place over a medium heat. Place and spread the mixed 2 in the pan and keep in place for 2 min. When browned surface, add the cabbage and soy sauce. Stir until they are completely mixed and heated through. 

4. Try tasting, add salt and pepper to taste. Arrange on individual plate, and sprinkle dried bonito flakes green laver.

Shall we cook Beef Bowl ( Gyu-don )?

Gyu-don is one of the most popular rice bowl dishes in Japan.

You can enjoy the taste if you cook the recipe o(^▽^)o!

Shall we cook Gyu-don tonight?

■INGREDIENTS (serves 3-4)

10 oz thinly sliced beef　　　

1 onion

3-4 eggs

☆warishita

　6 Tbsps mirin sweet cooking sake

　2 Tbsps sake

　3 Tbsps soy sauce

3-4 donburi bowl portions of rice

Beni-shoga red vinegared ginger

■DIRECTIONS

1. Prepare the ingredients. Cut the beef into bite-sized pieces. Peal the onion ond cut lengthwise into four to six wedges.

2. Put the ☆warishita( mirin sweet cooking sake, sake, soy sauce ) into a pot and bring to the boil. Put the onion and when softened, add the beef by tearing apart and simmer for a few minutes.

3.Put rice into individual donburi bowls. Put simmered beef on top of the rice.

4. Put the eggs into the pot, and soft boil in the leftover liquid seasoning. When eggs is soft boiled, stop the heat and put them on top of the rice. Garnish with the beni-shoga red vinegared ginger if you would like.