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Macrobiotic Baked Rice Bran & Natto Dumplings

Macrobiotic Baked Rice Bran & Natto Dumplings

These dumplings have no oil, no sugar, and are a great source of the B vitamins. They are very easy to make too, just mix and bake.

Ingredients: 6 dumplings

Egg
1
Rice bran
50 g
Natto (with sauce)
1 package
Cheese, chikuwa, etc. (optional)
1 piece of foiled-wrapped processed cheese, or 1/2 to 1 chikuwa stick
Curry powder
about 1/3 teaspoon
Aonori, ami-ebi (tiny dried shrimp) etc. (optional)
1 teaspoon
Aonori as topping (optional)
1 teaspoon
Variation: For people new to rice bran
Egg
1
Rice bran
25 g
Fresh okara
25 g
Natto (with the sauce that comes with the packet)
1 packet
Cheese, chikuwa, etc. (optional)
1 piece (if using processed cheese)
Curry powder
about 1/3 teaspoon
Aonori, ami-ebi (tiny dried shrimp) etc. (optional)
1 teaspoon
Aonori as topping (optional)
1 teaspoon

Steps

1. Put the egg and rice bran in a food processor and process to mix. Alternatively, beat the egg in a bowl and mix in the rice bran.
2. Put spoonfuls of the mixture on kitchen parchment paper, and optionally top with more aonori.
3. Put spoonfuls of the mixture on kitchen parchment paper, and optionally top with more aonori.
4. If the mixture is hard to handle in Step 3, use a second spoon to push the mixture out of the first spoon on parchment paper.
5. Bake for 13 to 15 minutes in a 180°C oven to finish. The insides are moist, but these dumplings are quite satisfying. They are really filling too!

Story Behind this Recipe

I was very doubtful when I made these the first time, but I was amazed at how easy they were to eat. I made them as a snack for myself, but my kids and even my husband, who doesn't like rice bran, eats them. The natto and the rice bran cancel out each other's strong odor, and the dumplings are tasty.