Ajitama Natto Bowl
| MARINAtING AJITAMA PROCESS TAKES OVERNIGHT |
for one serving
1 pkg / NATTO
1 pinch / DRIED BONITO FLAKE
for agitama
1 / EGG
1/2 / HOME MADE MENTSUYU BASE
SHORT GRAIN RICE to serve w/ or w/o 6 GRAIN MIX
RED RADISH and BABY DAIKON RADISH to serve
SOY SAUCE or MENTSUYU BASE to serve
- For ajitama, boil egg in a pot for 7 min over medium heat. Immediately place in ice water and leave it to cool for 10 min. Peel. Submerge egg in mentsuyu base overnight.
- Place natto, half-cut ajitama, sliced radish, baby daikon radish (bottom chopped) and bonito flakes over rice.
- Season with soy sauce or mentsuyu base.
notes:
- Ajitama lasts for about 3 days in refrigerator. Good idea to make extra ajitama simply by adding a few more soft boiled eggs in sauce.
- Ajitama + chopped green onion + sesame oil or soy sauce over rice also makes a great dish.
- Baby daikon radish can be replaced with any leafy vegetables.