Bean Sprout and Natto Dry Curry Rice Bowl

Bean Sprout and Natto Dry Curry Rice Bowl

An easy dry curry style-rice bowl that you just have to stir fry. Great topped with a fried or poached egg! Perfect for lunch.

Ingredients: 2 servings

Ground combined pork and beef
100 g
Bean sprouts
1 bag (200 g)
Natto (fermented soy beans)
2 packs (45 g x 2)
Curry powder
1 tablespoon
Dashi stock granules
1 teaspoon
1 teaspoon
Soy sauce
1 tablespoon
Vegetable oil
1 tablespoon
Thin green onions or scallion (chopped)
2 tablespoons
Warm rice
2 servings
A hot spring egg or poached or fried egg (if you want)
to taste


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.

Story Behind this Recipe

I combined the leftovers I had in the fridge and it was delicious!