Hearty Ra Yu Seasoned Egg And Natto Recipe by cookpad.japan
Raw Egg on Rice with Natto Raw Egg on Rice with Natto I used to mix natto and egg together before topping on rice, but when I was making egg on rice for a friend, she advised topping it with natto, and since then I've been a fan of this style! It's not much, but it's a completely different way of eating, so please try it out. Don't mix the natto and egg together... that's it! Recipe by RED_SPIC cookpad.japan Egg, Natto and Onion with Shirataki Noodles Egg, Natto and Onion with Shirataki Noodles This is a shirataki noodle version of a pasta dish I've been making sometimes. If you don't like the distinctive odor of shirataki noodles, boil them at Step 2 for more than 3 minutes to get rid of it. (I hate that odor and I can eat them fine after boiling for 3 minutes, so I think that's enough...) For 1 serving. Recipe by milestone cookpad.japan Chicken Ham, and Ra-yu Salt Ramen Chicken Ham, and Ra-yu Salt Ramen I made this as I went using chicken ham. For easy char siu, see* Step 1 - When preparing the ramen noodles, add the warm soup to the bowl. * When making the soup, you can use just chicken soup powder (the liquid you boiled the chicken ham in), Chinese dashi, and salt. If you add some ra-yu, it will deepen the flavor. Recipe by Yuuyuu0221 cookpad.japan Natto and Thick Wakame Rice Bowl Natto and Thick Wakame Rice Bowl I love natto, so I tried mixing it with thick wakame and topping it over rice...It was delicious. This is how we've been eating natto in our family for quite some time now! If you're using flavored thick wakame, maybe you don't need the natto sauce? Taste it before adding the sauce. If the thick wakame isn't flavored, then I recommend about 2 packs of the natto sauce. If you don't have any natto sauce, soy sauce or a light mentsuyu is also OK!! This is also delicious served over chilled tofu!! (It also goes well combined with raw egg.) (Recipe by Hinamatsuri) cookpad.japan Natto Hand-rolled Sushi Natto Hand-rolled Sushi I thought up a natto recipe that would allow me to take in lots of healthy raw veggies. Since my husband happily ate a bunch of these up as well, they should be pretty easy to eat for non-raw foodists. I substituted alfalfa for rice to make raw foodist-friendly hand-rolled natto sushi. I recommend this not only for those who enjoy raw food, but also for those who are on diets or trying to improve their eating habits. Recipe by Shiawasenashokutaku cookpad.japan Natto & Grated Daikon Radish Soba Natto & Grated Daikon Radish Soba A coworker from Hiroshima at my old work place taught me about natto soba. I wanted to eat a version with vegetables, and without the natto sinking to the bottom of the bowl! So, I came up with my own variation. I didn't really like soba before, but I've been buying it more since learning this recipe. Of course, this is what I have for my New Year's Eve soba! To dilute the noodle dipping sauce, be sure to use dashi, not water. The taste of the soba sauce will be completely different. The reason for using half the regular amount of sauce is because the natto will sink as you eat it. Another reason is to keep it from becoming too salty; if you prefer a lot of sauce, then double the amount. This is also delicious with chilled noodles and sauce. Recipe by Nanaha778 cookpad.japan Easy Marinated Eggs, Great For Ramen Easy Marinated Eggs, Great For Ramen An older classmate of mine taught me how to make these easy marinated eggs. It's really easy, so I wanted everyone to make it and uploaded the recipe. Peeling the eggs in ice water makes it easier. I wanted to make the eggs soft boiled, so I tried boiling them for 7 minutes, but they didn't become firm enough and fell apart. The right timing is less than 8 minutes, about 7 minutes 40 seconds. If you boil the eggs for 8 minutes the eggs will be quite firm and suitable for bentos. You can keep the eggs in the refrigerator for about 3 days. Recipe by Hanano arashi cookpad.japan Seasoned Eggs for Ramen Seasoned Eggs for Ramen I made this because I wanted seasoned eggs as a topping for my ramen. I made mine by watering down the leftover 'kaeshi" sweet sauce that I had from serving soba the night before. Check the color of the eggs after a few hours of marinating. If they appear spotty, roll around the eggs a bit to adjust. For best results, marinate the eggs in a zip bag so that the marinade will coat the eggs evenly. Recipe by Masaomasao cookpad.japan Spinach and Natto with Tempura Crumbs Spinach and Natto with Tempura Crumbs My children eat a lot of vegetables, so one bunch of spinach disappears between the 4 of us in an instant. So I added natto for extra volume and topped the dish with tempura crumbs. Even just a tiny bit of sesame oil increases the flavor You can top with anything you want I like to add a little bit of yuzu pepper. Recipe by minch** cookpad.japan Raw Egg on Rice with Natto Raw Egg on Rice with Natto I used to mix natto and egg together before topping on rice, but when I was making egg on rice for a friend, she advised topping it with natto, and since then I've been a fan of this style! It's not much, but it's a completely different way of eating, so please try it out. Don't mix the natto and egg together... that's it! Recipe by RED_SPIC cookpad.japan Raw Egg on Rice with Natto Raw Egg on Rice with Natto I used to mix natto and egg together before topping on rice, but when I was making egg on rice for a friend, she advised topping it with natto, and since then I've been a fan of this style! It's not much, but it's a completely different way of eating, so please try it out. Don't mix the natto and egg together... that's it! Recipe by RED_SPIC cookpad.japan Egg, Natto and Onion with Shirataki Noodles Egg, Natto and Onion with Shirataki Noodles This is a shirataki noodle version of a pasta dish I've been making sometimes. If you don't like the distinctive odor of shirataki noodles, boil them at Step 2 for more than 3 minutes to get rid of it. (I hate that odor and I can eat them fine after boiling for 3 minutes, so I think that's enough...) For 1 serving. Recipe by milestone cookpad.japan Egg, Natto and Onion with Shirataki Noodles Egg, Natto and Onion with Shirataki Noodles This is a shirataki noodle version of a pasta dish I've been making sometimes. If you don't like the distinctive odor of shirataki noodles, boil them at Step 2 for more than 3 minutes to get rid of it. (I hate that odor and I can eat them fine after boiling for 3 minutes, so I think that's enough...) For 1 serving. Recipe by milestone cookpad.japan Chicken Ham, and Ra-yu Salt Ramen Chicken Ham, and Ra-yu Salt Ramen I made this as I went using chicken ham. For easy char siu, see* Step 1 - When preparing the ramen noodles, add the warm soup to the bowl. * When making the soup, you can use just chicken soup powder (the liquid you boiled the chicken ham in), Chinese dashi, and salt. If you add some ra-yu, it will deepen the flavor. Recipe by Yuuyuu0221 cookpad.japan Chicken Ham, and Ra-yu Salt Ramen Chicken Ham, and Ra-yu Salt Ramen I made this as I went using chicken ham. For easy char siu, see* Step 1 - When preparing the ramen noodles, add the warm soup to the bowl. * When making the soup, you can use just chicken soup powder (the liquid you boiled the chicken ham in), Chinese dashi, and salt. If you add some ra-yu, it will deepen the flavor. Recipe by Yuuyuu0221 cookpad.japan Natto and Thick Wakame Rice Bowl Natto and Thick Wakame Rice Bowl I love natto, so I tried mixing it with thick wakame and topping it over rice...It was delicious. This is how we've been eating natto in our family for quite some time now! If you're using flavored thick wakame, maybe you don't need the natto sauce? Taste it before adding the sauce. If the thick wakame isn't flavored, then I recommend about 2 packs of the natto sauce. If you don't have any natto sauce, soy sauce or a light mentsuyu is also OK!! This is also delicious served over chilled tofu!! (It also goes well combined with raw egg.) (Recipe by Hinamatsuri) cookpad.japan Natto and Thick Wakame Rice Bowl Natto and Thick Wakame Rice Bowl I love natto, so I tried mixing it with thick wakame and topping it over rice...It was delicious. This is how we've been eating natto in our family for quite some time now! If you're using flavored thick wakame, maybe you don't need the natto sauce? Taste it before adding the sauce. If the thick wakame isn't flavored, then I recommend about 2 packs of the natto sauce. If you don't have any natto sauce, soy sauce or a light mentsuyu is also OK!! This is also delicious served over chilled tofu!! (It also goes well combined with raw egg.) (Recipe by Hinamatsuri) cookpad.japan Natto Hand-rolled Sushi Natto Hand-rolled Sushi I thought up a natto recipe that would allow me to take in lots of healthy raw veggies. Since my husband happily ate a bunch of these up as well, they should be pretty easy to eat for non-raw foodists. I substituted alfalfa for rice to make raw foodist-friendly hand-rolled natto sushi. I recommend this not only for those who enjoy raw food, but also for those who are on diets or trying to improve their eating habits. Recipe by Shiawasenashokutaku cookpad.japan Natto Hand-rolled Sushi Natto Hand-rolled Sushi I thought up a natto recipe that would allow me to take in lots of healthy raw veggies. Since my husband happily ate a bunch of these up as well, they should be pretty easy to eat for non-raw foodists. I substituted alfalfa for rice to make raw foodist-friendly hand-rolled natto sushi. I recommend this not only for those who enjoy raw food, but also for those who are on diets or trying to improve their eating habits. Recipe by Shiawasenashokutaku cookpad.japan Natto & Grated Daikon Radish Soba Natto & Grated Daikon Radish Soba A coworker from Hiroshima at my old work place taught me about natto soba. I wanted to eat a version with vegetables, and without the natto sinking to the bottom of the bowl! So, I came up with my own variation. I didn't really like soba before, but I've been buying it more since learning this recipe. Of course, this is what I have for my New Year's Eve soba! To dilute the noodle dipping sauce, be sure to use dashi, not water. The taste of the soba sauce will be completely different. The reason for using half the regular amount of sauce is because the natto will sink as you eat it. Another reason is to keep it from becoming too salty; if you prefer a lot of sauce, then double the amount. This is also delicious with chilled noodles and sauce. Recipe by Nanaha778 cookpad.japan Natto & Grated Daikon Radish Soba Natto & Grated Daikon Radish Soba A coworker from Hiroshima at my old work place taught me about natto soba. I wanted to eat a version with vegetables, and without the natto sinking to the bottom of the bowl! So, I came up with my own variation. I didn't really like soba before, but I've been buying it more since learning this recipe. Of course, this is what I have for my New Year's Eve soba! To dilute the noodle dipping sauce, be sure to use dashi, not water. The taste of the soba sauce will be completely different. The reason for using half the regular amount of sauce is because the natto will sink as you eat it. Another reason is to keep it from becoming too salty; if you prefer a lot of sauce, then double the amount. This is also delicious with chilled noodles and sauce. Recipe by Nanaha778 cookpad.japan Easy Marinated Eggs, Great For Ramen Easy Marinated Eggs, Great For Ramen An older classmate of mine taught me how to make these easy marinated eggs. It's really easy, so I wanted everyone to make it and uploaded the recipe. Peeling the eggs in ice water makes it easier. I wanted to make the eggs soft boiled, so I tried boiling them for 7 minutes, but they didn't become firm enough and fell apart. The right timing is less than 8 minutes, about 7 minutes 40 seconds. If you boil the eggs for 8 minutes the eggs will be quite firm and suitable for bentos. You can keep the eggs in the refrigerator for about 3 days. Recipe by Hanano arashi cookpad.japan Easy Marinated Eggs, Great For Ramen Easy Marinated Eggs, Great For Ramen An older classmate of mine taught me how to make these easy marinated eggs. It's really easy, so I wanted everyone to make it and uploaded the recipe. Peeling the eggs in ice water makes it easier. I wanted to make the eggs soft boiled, so I tried boiling them for 7 minutes, but they didn't become firm enough and fell apart. The right timing is less than 8 minutes, about 7 minutes 40 seconds. If you boil the eggs for 8 minutes the eggs will be quite firm and suitable for bentos. You can keep the eggs in the refrigerator for about 3 days. Recipe by Hanano arashi cookpad.japan Seasoned Eggs for Ramen Seasoned Eggs for Ramen I made this because I wanted seasoned eggs as a topping for my ramen. I made mine by watering down the leftover 'kaeshi" sweet sauce that I had from serving soba the night before. Check the color of the eggs after a few hours of marinating. If they appear spotty, roll around the eggs a bit to adjust. For best results, marinate the eggs in a zip bag so that the marinade will coat the eggs evenly. Recipe by Masaomasao cookpad.japan Seasoned Eggs for Ramen Seasoned Eggs for Ramen I made this because I wanted seasoned eggs as a topping for my ramen. I made mine by watering down the leftover 'kaeshi" sweet sauce that I had from serving soba the night before. Check the color of the eggs after a few hours of marinating. If they appear spotty, roll around the eggs a bit to adjust. For best results, marinate the eggs in a zip bag so that the marinade will coat the eggs evenly. Recipe by Masaomasao cookpad.japan Spinach and Natto with Tempura Crumbs Spinach and Natto with Tempura Crumbs My children eat a lot of vegetables, so one bunch of spinach disappears between the 4 of us in an instant. So I added natto for extra volume and topped the dish with tempura crumbs. Even just a tiny bit of sesame oil increases the flavor You can top with anything you want I like to add a little bit of yuzu pepper. Recipe by minch** cookpad.japan Spinach and Natto with Tempura Crumbs Spinach and Natto with Tempura Crumbs My children eat a lot of vegetables, so one bunch of spinach disappears between the 4 of us in an instant. So I added natto for extra volume and topped the dish with tempura crumbs. Even just a tiny bit of sesame oil increases the flavor You can top with anything you want I like to add a little bit of yuzu pepper. Recipe by minch** cookpad.japan