Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl is the first thing that appears to most people’s mind when it arrives to a delightul meal. Today, we are going to provide you steps on serving a delicious Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl.
We hope you got benefit from reading it, now let’s go back to sticky natto & wasabi-mayo chicken soboro rice bowl recipe. To cook sticky natto & wasabi-mayo chicken soboro rice bowl you need 12 ingredients and 3 steps. Here is how you do it.
First of all, below are the ingridients that you should ready to make Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl:
- Get 1 of packet Natto.
- Take 100 grams of MInced chicken breast.
- Take of A.
- Take 2 tbsp of Mayonnaise.
- Use 1 tbsp of Grated wasabi.
- Use 1 pinch of Sugar.
- Get 1 pinch of Salt.
- Get 2 tsp of Olive oil.
- Get 2 small of rice bowls Hot cooked rice.
- Prepare 1 of Soy sauce.
- Prepare 1 of Finely chopped green onion.
- Provide 1 of Shredded nori seaweed.
After preparing the ingridients, now we are ready to make our delightful Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl:
- Quickly cook the minced chicken in boiling water. Drain in a colander..
- Combine the A ingredients and add the minced chicken and natto..
- Put the rice in bowls and transfer the mixture of chicken and natto on the rice. Spoon some soy sauce over and sprinkle the finely chopped green onion and shredded nori seaweed. Done. Mix well before eating..
Perfectly fermented stringy sticky natto was the result. Your choice to freeze in portions or refrigerate. Freezing stops the fermentation process and preserves the stickiness. Without refrigerating the natto will lose its stickiness and continue to ferment. It smells bad and is extremely slimy.
Recipe : Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl
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