Pork, Egg & Superfood Soybean Fried Rice Recipe for Natto Chahan

natto

🥗Healthier: fermented soybeans

💰Cheaper: canned beans

Canned beans provide protein but lack the unique flavor of natto.

tofu

🥗Healthier: tempeh

💰Cheaper: cottage cheese

Tempeh offers a firmer texture and higher protein content.

Chop the long green onion into relatively large pieces.

Cut the white part of the long onion in half lengthwise and slice each half into thirds lengthwise.

Chop the pork belly into fine pieces, easier when partially frozen.

Dissolve the granulated chicken stock powder in the sake; use water if avoiding alcohol.

Add vegetable oil to a frying pan and heat it up.

Beat the egg thoroughly with a fork.

Spread the vegetable oil evenly across the pan with the back of a ladle.

Drop in a bit of the egg mixture to check if the pan is hot enough; it should sizzle.

Pour in the egg mixture and stir; remove it from the pan once partially cooked, saving it in a bowl for later use.

Add vegetable oil to the pan again and stir-fry the chopped long onion until it changes color slightly.

Add finely chopped garlic and continue to stir-fry until fragrant.

Add the chopped pork belly and cook until the meat is done.

Add hot steamed rice to the pan and gently press down on the rice to separate the grains without crushing them.

Gather the rice to one side to create space for the natto; stir-fry the natto directly on the pan.

Combine the natto with the rice.

Dissolve the granulated chicken stock powder in the sake and pour it over the rice.

Gather the rice to one side again and add soy sauce directly to the pan, tossing to coat evenly.

Add the chopped spring onions and the stir-fried egg, breaking down the fried egg and combining all ingredients.

Taste and add salt as needed for flavor; top with finely chopped Beni Shoga to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens