Natto Shirasu Donburi (納豆しらす丼)
Ingredients
Scale
- 2 packets of natto
- 1 bowl of cooked rice
- 6 shiso leaves, chiffonad
- 1 packet (30 g) shirasu or chirimen
- 1 pasteurized egg*
- scallions, for garnish
- myoga (Japanese ginger), for garnish
Instructions
- Add the sauce that comes with the natto and mix until frothy.
- Add warmed cooked rice in a bowl.
- Chiffonade the shiso leaves and add over rice.
- Sprinkle over the shirasu or chirimen.
- Add the natto the middle of the bowl.
- Sprinkle with scallions and myoga.
- Add egg yolk on top of the natto.
- Add more sauce or soy sauce as desired. Mix everything up and enjoy!
