Natto Kitsune Rice Bowl

1. 1

   Cut the aburaage in half, then cut into 1 cm wide strips.

2. 2

   Mix the ingredients together.

3. 3

   Put the ingredients in a pan and turn on the heat.

4. 4

   Add the cut up aburaage and simmer until the sauce has reduced by half, then add the natto and mix.

5. 5

   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.

6. 6

   Add some green onion and/or shiso leaves too, if you like.

* Per serving · 4 servings · Values may vary.

No additional tips available.