Recipe: Tasty Hearty Ra-yu Seasoned Egg and Natto

Hearty Ra-yu Seasoned Egg and Natto. Pour soy sauce mixture on the boiled eggs and cover the top with plastic wrap. Here's how to add some brainy whimsy to a Japanese breakfast classic natto. New videos every Monday, Thursday, and Saturday!

Concept of Italian food and gourmet , healthy diet and bio. Scotch eggs bear an uncanny resemblance to a Moghul dish, Nargisi Kofta, of hard-boiled eggs wrapped in kofta meat. So why "scotch" if the egg dish doesn't come from Scotland? You can cook Hearty Ra-yu Seasoned Egg and Natto using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Hearty Ra-yu Seasoned Egg and Natto

1. It's 2 of packs Natto.
2. Prepare 2 packages of The sauce that comes with the natto.
3. Prepare 1 dash of ra-yu.
4. It's 10 of cm The white part of a Japanese leek.
5. It's 2 tbsp of Tempura crumbs.
6. It's 1 tbsp of White sesame seeds.
7. You need 1 of handful Bonito Flakes.
8. Prepare 1 of Egg.
9. Prepare 1/2 of sheet Toasted nori seaweed.

According to the Edinburgh Tourist website, that's because the process of mincing meat. Natto is almost always eaten over rice. It is extremely simple to prepare: you mix Natto with soy sauce or Mentsuyu and stir vigorously until forming sticky goo around the beans. Then pour it over hot rice.

Hearty Ra-yu Seasoned Egg and Natto instructions

1. Chop the green onion finely or thinly..
2. Combine the natto and the sauce that comes with the natto well, then add the tempura crumbs, white sesame seeds, bonito flakes and egg. Drizzle in the ra-yu and mix well..
3. Serve it in a serving bowl and sprinkle with torn nori seaweeds and it is done..
4. You can top it with shiso leaves instead of nori seaweed if you like..

You can add toppings like chopped green onions and Japanese mustard, but basically that's it. It's not the prettiest dish, but natto has some powerful health benefits. I've had natto at sushi bars and found it tasty enough. It is supposed to be very good for you. Just read the amazing book "In Defense of Food" by Michael Pollan, who says that I am to eat no food my grandmother wouldn't recognize.