Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to make a special dish, natto kitsuné rice bowl. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Natto Kitsuné Rice Bowl is one of the most favored of recent trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes delicious. They are nice and they look wonderful. Natto Kitsuné Rice Bowl is something that I have loved my whole life.

Great recipe for Natto Kitsuné Rice Bowl. This rice bowl is really easy to prepare, so I can't really think of any hints to share. Recipe by Reonken Warm up rice and place into a large noodle/donburi bowl.

To get started with this particular recipe, we have to prepare a few components. You can cook natto kitsuné rice bowl using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Natto Kitsuné Rice Bowl:

1. Get 1 pack Natto (fermented soy beans)
2. Get 1/2 Aburaage
3. Prepare 100 ml ✿ Dashi stock
4. Prepare 1 tsp ✿ Sugar
5. Make ready 1/2 tbsp ✿ Mirin
6. Take 2 tsp ✿ Soy sauce
7. Take 3 shakes Shichimi spice
8. Make ready 1 (to taste), if you have them Shiso leaves and/or green onion
9. Take 1 serving Plain steamed rice

Kanikama (Crab-Look Fish Cake) Suzuki (Seabass) Ika (Squid) Tako (Octopus) Salmon. Tendon (Tempura on Rice) Curry Rice. Place the hot cooked rice in a large rice bowl. In a small bowl, combine two packets of natto (fermented soybeans).

Steps to make Natto Kitsuné Rice Bowl:

1. Cut the aburaage in half, then cut into 1 cm wide strips. Mix the ✿ ingredients together.
2. Put the ✿ ingredients in a pan and turn on the heat. Add the cut up aburaage and simmer until the sauce has reduced by half, then add the natto and mix.
3. When the sauce is almost totally reduced, pour the contents of the pan onto a bed of rice, and add some shichimii togarashi powder to taste. Add some green onion and/or shiso leaves too, if you like.

If the package comes with packets of seasoning sauce and karashi (hot Japanese yellow mustard), add the contents to the bowl. Serving natto over warm Japanese rice (check out our guide to making perfect Japanese rice every time) with chopped scallions is the most traditional way to do it. Ben and I eat it this way often with a drizzle of soy sauce and a sprinkle of Ajinomoto. Spicy condiments such as Toban Djan (Chilli Bean Sauce) and Gochujang (Korean Spicy Miso) go very well with Nattō. I know some people find the smell of Nattō too overpowering, but this dish is not too bad..

So that’s going to wrap this up for this special food natto kitsuné rice bowl recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!