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Natto Kitsune Rice Bowl



Cut the aburaage in half, then cut into 1 cm wide strips.
Mix the ingredients together.
Put the ingredients in a pan and turn on the heat.
Add the cut up aburaage and simmer until the sauce has reduced by half, then add the natto and mix.
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.
Add some green onion and/or shiso leaves too, if you like.