Easiest Way to Prepare Speedy Non-Sticky Natto Fried Rice with Pickled Ume Plums

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

Non-Sticky Natto Fried Rice with Pickled Ume Plums is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Non-Sticky Natto Fried Rice with Pickled Ume Plums is something which I have loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook 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. Make ready 1 Egg
3. Prepare 1/4 Onion
4. Get 1 pack Natto (fermented soy beans)
5. Take 1 Umeboshi
6. Take 2 leaves Shiso leaves (roughly minced)
7. Get 1 tbsp Soy sauce
8. Take 1 Bonito flakes

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.

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