Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive 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 well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Natto Kitsuné Rice Bowl is something which I’ve loved my whole life. They’re fine and they look wonderful.

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 begin with this recipe, we have to first prepare a few ingredients. You can have 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 pack Natto (fermented soy beans)
2. Get Aburaage
3. Take ✿ Dashi stock
4. Take ✿ Sugar
5. Prepare ✿ Mirin
6. Prepare ✿ Soy sauce
7. Prepare shakes Shichimi spice
8. Get (to taste), if you have them Shiso leaves and/or green onion
9. Get 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).

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