Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, bean sprout and natto dry curry rice bowl. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Bean Sprout and Natto Dry Curry Rice Bowl is one of the most well liked of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Bean Sprout and Natto Dry Curry Rice Bowl is something which I’ve loved my whole life. They are nice and they look fantastic.

Great recipe for Bean Sprout and Natto Dry Curry Rice Bowl. I combined the leftovers I had in the fridge and it was delicious! The curry powder is just used for fragrance, so if you want to add spice add a red chili pepper.

To begin with this particular recipe, we have to first prepare a few components. You can cook bean sprout and natto dry curry rice bowl using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Bean Sprout and Natto Dry Curry Rice Bowl:

1. Take 100 grams Ground combined pork and beef
2. Prepare 1 bag Bean sprouts
3. Take 2 packs Natto (fermented soy beans)
4. Make ready 1 tbsp Curry powder
5. Get 1 tsp Dashi stock granules
6. Get 1 tsp Sugar
7. Get 1 tbsp Soy sauce
8. Get 1 tbsp Vegetable oil
9. Get 2 tbsp Thin green onions or scallion (chopped)
10. Make ready 2 servings Warm rice
11. Make ready 1 A hot spring egg or poached or fried egg (if you want)

That's what we call in Korea. This is quite common dish among Koreans and everyone loves it. It is basically part of Bibimbop family but you only need one vegetable, the bean sprouts. The menu includes what consumers would only see in premium Korean BBQ restaurants.

Instructions to make Bean Sprout and Natto Dry Curry Rice Bowl:

1. Heat some oil in a frying pan, and stir fry the ground meat.
2. When the meat has changed color add the bean sprouts, sprinkle in the dashi stock granules and stir fry.
3. When the bean sprouts are limp add the curry powder, and continue stir frying until it's no longer powdery.
4. Add the natto and stir fry quickly, and add the sugar and soy sauce.
5. Spoon on top of warm rice, and garnish with a scattering of chopped green onions. I've added a soft-poached egg here.

In a small bowl whisk together vegetable broth, coconut milk, nut butter, salt, sugar, and tamari. Remove cover and add mung bean sprouts, chopped cilantro, cayenne, and lime juice. Basically, you just soak some dry beans in a jar, put some cloth over the top so you can pour the water off, and give them a rinse and drain a few times a day. Bean sprouts are great on a sandwich, in a stir fry, or just eaten as (or part of) a salad with a simple vinaigrette. A Korean bean sprout and beef rice bowl served topped with a fried egg and a tasty sauce.

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