Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, non-sticky natto fried rice with pickled ume plums. One of my favorites food recipes. For mine, I will 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 popular of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Non-Sticky Natto Fried Rice with Pickled Ume Plums is something that I have loved my whole life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. You can have non-sticky natto fried rice with pickled ume plums using 8 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Non-Sticky Natto Fried Rice with Pickled Ume Plums:

1. Make ready 1 rice bowl's worth Hot cooked white rice
2. Make ready 1 Egg
3. Prepare 1/4 Onion
4. Take 1 pack Natto (fermented soy beans)
5. Make ready 1 Umeboshi
6. Take 2 leaves Shiso leaves (roughly minced)
7. Make ready 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’s going to wrap it up for this exceptional food non-sticky natto fried rice with pickled ume plums recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!