Revolutionizing the concept of natto, this is Ryuji-style "Ultimate Natto Fried Rice." The fragrant garlic and savory ground pork intertwine with the natto and rice, allowing you to recreate a professional taste at home. This confident dish is undeniably addictive – you won't be able to stop after just one bite.
Ingredients
Main Ingredients (2 servings)
- Ground Pork 40g
- Garlic 1 clove
- Eggs 2
- Cooked Rice 200g
- Long Green Onion 30g
- Natto 1 pack
Seasonings
- Oil 1 and 1/2 tbsp
- MSG (MSG(Ajinomoto)) 9 dashes
- Soy Sauce 2 tsp
- Salt 1/3 tsp
- Sake 1 tsp
- Mirin (Sweet Rice Wine) 1 tsp
- Black Pepper 3 times more than you'd expect
Steps
- Mince 1 clove of garlic.
- Whisk 2 eggs. [Pro Tip!] Scrape the bottom of the bowl while mixing to break up the egg whites easily.
- Remove the sauce and mustard from 1 pack of natto.
- Heat 200g of cooked rice.
- Heat 1 and 1/2 tbsp oil in a frying pan and stir-fry 40g ground pork.
- Once the ground pork is cooked through, add the minced 1 clove of garlic and stir-fry until fragrant.
- Before the garlic burns, add the whisked 2 eggs, and as soon as they are semi-cooked, immediately add the warm 200g cooked rice.
- Add 30g long green onion and 1 pack natto and stir-fry together.
- Add 9 dashes MSG (MSG(Ajinomoto)), 1/3 tsp salt, and add 2 tsp soy sauce from the side of the pan, then stir-fry.
- Add a generous amount of black pepper (3 times more than you'd expect) and stir-fry.
- Add 1 tsp sake and 1 tsp Mirin (Sweet Rice Wine), stir-fry to evaporate moisture and alcohol. [Pro Tip!] Adding a slight sweetness brings together the natto flavor and the entire dish, resulting in an elegant taste.
- Pack into a mold and serve on a plate.
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