Bean Sprout and Natto Dry Curry Rice Bowl
Bean Sprout and Natto Dry Curry Rice Bowl

Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, bean sprout and natto dry curry rice bowl. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Bean Sprout and Natto Dry Curry Rice Bowl is one of the most well liked of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Bean Sprout and Natto Dry Curry Rice Bowl is something that I have loved my whole life. They are fine and they look wonderful.

Natto is a traditional Japanese food of fermented soybeans. Natto soybeans are steam-cooked and then fermented with a healthy bacteria known as Bacillus To round out your meal, consider serving any or all of these optional condiments and garnishes alongside the natto and rice: dried bonito fish. Here's how to add some brainy whimsy to a Japanese breakfast classic natto. New videos every Monday, Thursday, and Saturday!

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

The ingredients needed to make Bean Sprout and Natto Dry Curry Rice Bowl:
  1. Make ready Ground combined pork and beef
  2. Get Bean sprouts
  3. Take packs Natto (fermented soy beans)
  4. Get Curry powder
  5. Prepare Dashi stock granules
  6. Take Sugar
  7. Get Soy sauce
  8. Get Vegetable oil
  9. Take Thin green onions or scallion (chopped)
  10. Prepare servings Warm rice
  11. Take A hot spring egg or poached or fried egg (if you want)

A healthy bean sprout curry, or usal, cooked traditionally in Indian homes. Make this with matki or moth beans, or with mung beans. I love cooking with sprouts, and I've shared with you a number of sprouted bean recipes in the past, including this simple Mung Bean Salad, a Sprouted Mung Dosa. Natto is a traditional Japanese food made of cooked soybeans fermented with the help of a probiotic strain Bacillus Subtilis.

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.

I love cooking with sprouts, and I've shared with you a number of sprouted bean recipes in the past, including this simple Mung Bean Salad, a Sprouted Mung Dosa. Natto is a traditional Japanese food made of cooked soybeans fermented with the help of a probiotic strain Bacillus Subtilis. Natto is high in protein and fiber, and it's worth noting that natto protein is already predigested via the fermentation, and is readily available for use by your body. Dried anchovies, dried kelp, eggs, garlic, green onion, ground black pepper, hot pepper flakes, kimchi, onion, rice, salt, sesame oil, soybean sprouts, toasted sesame seeds. Here I used sprouted moong beans, moth beans and black chickpeas.

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