Ajitama Natto Bowl

|  NATTO SUPER STAR : NATTO SIX WAYS  |

|  MARINAtING AJITAMA PROCESS TAKES OVERNIGHT  |

 

for one serving

1 pkg / NATTO
1 pinch / DRIED BONITO FLAKE

for agitama

1 / EGG
1/2 / HOME MADE MENTSUYU BASE

SHORT GRAIN RICE to serve w/ or w/o 6 GRAIN MIX
RED RADISH and BABY DAIKON RADISH to serve
SOY SAUCE or MENTSUYU BASE to serve

---

1. For ajitama, boil egg in a pot for 7 min over medium heat. Immediately place in ice water and leave it to cool for 10 min. Peel. Submerge egg in mentsuyu base overnight.
2. Place natto, half-cut ajitama, sliced radish, baby daikon radish (bottom chopped) and bonito flakes over rice.
3. Season with soy sauce or mentsuyu base.

---

notes:

• Ajitama lasts for about 3 days in refrigerator. Good idea to make extra ajitama simply by adding a few more soft boiled eggs in sauce. 
• Ajitama + chopped green onion + sesame oil or soy sauce over rice also makes a great dish.
• Baby daikon radish can be replaced with any leafy vegetables.

---

Can’t have Enough Natto?

Natto with Onion Dressing

Tuna Okura Natto Bowl