Non-Sticky Natto Fried Rice with Pickled Ume Plums

Non-Sticky Natto Fried Rice with Pickled Ume Plums

Natto and umeboshi go well together.
The bonito flakes are a nice touch to this Japanese-style fried rice.

Ingredients: 1 serving

Hot cooked white rice
1 rice bowl's worth (150 g)
Natto (fermented soy beans)
1 pack
Shiso leaves (roughly minced)
2 leaves
Soy sauce
1 tablespoon
Bonito flakes
as desired


1. Mince the onions.
2. Remove the seed from the umeboshi and use a knife to smash it into a paste.
3. Put the egg and rice to a bowl and mix together.
4. Cook the onions in 1 tablespoon of oil. Once they've become translucent, increase to high heat and add the egg rice.
5. Add the natto and the included sauce.
6. Add the umeboshi, and the soy sauce from the outer edges of the pan. Stop the heat and mix in the shiso leaves. Top with the bonito flakes and it's complete.

Story Behind this Recipe

I like eating natto with umeboshi, so I wondered about making it into fried rice...