Bean Sprout and Natto Dry Curry Rice Bowl
Bean Sprout and Natto Dry Curry Rice Bowl

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, bean sprout and natto dry curry rice bowl. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Bean Sprout and Natto Dry Curry Rice Bowl is one of the most popular of current trending foods in the world. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Bean Sprout and Natto Dry Curry Rice Bowl is something that I’ve loved my entire life. They are fine and they look wonderful.

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To get started with this recipe, we must first prepare a few components. You can have bean sprout and natto dry curry rice bowl using 11 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Bean Sprout and Natto Dry Curry Rice Bowl:
  1. Prepare 100 grams Ground combined pork and beef
  2. Take 1 bag Bean sprouts
  3. Make ready 2 packs Natto (fermented soy beans)
  4. Get 1 tbsp Curry powder
  5. Make ready 1 tsp Dashi stock granules
  6. Take 1 tsp Sugar
  7. Take 1 tbsp Soy sauce
  8. Take 1 tbsp Vegetable oil
  9. Take 2 tbsp Thin green onions or scallion (chopped)
  10. Take 2 servings Warm rice
  11. Prepare 1 A hot spring egg or poached or fried egg (if you want)

Bean sprouts are cooked in a little bit of water with dried anchovies and sea kelp reserving the broth afterward. A healthy bean sprout curry, or usal, cooked traditionally in Indian homes. Make this with matki or moth beans, or with mung beans. I love cooking with sprouts, and I've shared with you a number of sprouted bean recipes in the past, including this simple Mung Bean Salad, a Sprouted Mung Dosa.

Steps to make Bean Sprout and Natto Dry Curry Rice Bowl:
  1. Heat some oil in a frying pan, and stir fry the ground meat.
  2. When the meat has changed color add the bean sprouts, sprinkle in the dashi stock granules and stir fry.
  3. When the bean sprouts are limp add the curry powder, and continue stir frying until it's no longer powdery.
  4. Add the natto and stir fry quickly, and add the sugar and soy sauce.
  5. Spoon on top of warm rice, and garnish with a scattering of chopped green onions. I've added a soft-poached egg here.

Make this with matki or moth beans, or with mung beans. I love cooking with sprouts, and I've shared with you a number of sprouted bean recipes in the past, including this simple Mung Bean Salad, a Sprouted Mung Dosa. Here I used sprouted moong beans, moth beans and black chickpeas. You could use a mix of any legumes. You do need to make the sprouts a couple of days before.

So that is going to wrap this up for this exceptional food bean sprout and natto dry curry rice bowl recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!