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Before you jump to Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
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We hope you got insight from reading it, now let’s go back to sticky natto & wasabi-mayo chicken soboro rice bowl recipe. To make sticky natto & wasabi-mayo chicken soboro rice bowl you need 12 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl:
- Get 1 packet Natto
- You need 100 grams MInced chicken breast
- Get A
- Provide 2 tbsp Mayonnaise
- Use 1 tbsp Grated wasabi
- Use 1 pinch Sugar
- You need 1 pinch Salt
- You need 2 tsp Olive oil
- Take 2 small rice bowls Hot cooked rice
- Take 1 Soy sauce
- Use 1 Finely chopped green onion
- Take 1 Shredded nori seaweed
Steps to make 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.
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