Welcome to "Cooking with Dog"! I'm your host, Francis, and today we're excited to share with you one of Japan's most beloved dishes: Natto Fried Rice. Whether you're a seasoned foodie or a beginner in the kitchen, this recipe is sure to delight your taste buds.
As we begin our culinary journey, let's start by preparing the ingredients. First, we need to chop the long green onion, also known as naganegi, into relatively large pieces. Don't worry if they're not perfect; the rustic look adds to the charm of this dish. Cut the white part of the long onion in half lengthwise and then slice each half into thirds lengthwise as well. Chop them from the ends, making sure to remove any tough or fibrous bits.
Next, we need to chop the pork belly into fine pieces. And that's where things get interesting! We're going to make this dish ourselves, using store-bought ground meat is a cop-out. By chopping it partially frozen and then changing its orientation, we can achieve a more even texture. Chop it finer across the initial cuts until you reach your desired level of fineness.
Now, let's dissolve the granulated chicken stock powder in the sake. If you don't have alcohol on hand, no worries! We can simply dissolve it in water instead. The key is to get rid of any lumps and ensure a smooth consistency. Once we've done that, we'll move on to preparing our Natto Chahan.
First things first, let's add the vegetable oil to a frying pan and heat it up over medium-high heat. While this is heating up, beat the egg thoroughly with a fork. You want to get rid of any lumps and ensure the egg mixture is smooth and silky. Once you've beaten the egg, spread the vegetable oil evenly across the pan using the back of a ladle. This helps prevent the egg from sticking to the pan.
Now it's time to check if our pan is hot enough! Drop in a bit of the egg mixture and listen for the sizzling sound. When you hear that unmistakable crackle, you know your pan is ready. Pour in the egg mixture and stir until it's partially cooked. Remove it from the pan using a spatula or spoon, and save it in a bowl for later use.
Next, we'll add more vegetable oil to the pan and stir-fry the chopped long onion until it changes color slightly. This process enhances the natural sweetness of the onion and adds a depth of flavor that's hard to beat. Add the finely chopped garlic and continue to stir-fry, taking care not to burn the garlic.
Once the garlic starts to give off its fragrant aroma, add the chopped pork belly. Cook until the meat is nice and browned, then add the hot steamed rice. Gently press down on the rice with the edge of the ladle to separate the grains without crushing them. Once you've done that, gather them to one side to create a space for adding the natto.
Now we're getting to the fun part! Stir-fry the natto directly on the pan until its stickiness and smell are reduced. The enzyme in natto helps dissolve blood clots and keeps blood flowing smoothly, but don't worry if you're sensitive to even a slight smell of natto – we can work around that later. Natto contains beneficial components like soybean fiber and protein, so it's worth trying this dish regularly.
Combine the natto with the rice and add more granulated chicken stock powder dissolved in sake. The key is to create a moist and flavorful sauce that complements the other ingredients. Gather the rice to one side and add soy sauce directly to the pan, tossing everything together until it's evenly coated. You can adjust the amount of soy sauce to your taste – some people like it stronger, while others prefer a more subtle flavor.
Now we're getting close! Add chopped spring onions and the stir-fried egg, breaking down the fried egg into smaller pieces as you go. Combine all the ingredients, making sure everything is well mixed and coated in that delicious soy sauce.
If you're looking for an authentic Japanese experience, try ordering this dish at a Chinese restaurant – many of them have been serving it for decades! But if you want to make it yourself, don't worry – we've got you covered. This recipe is easily adaptable to vegetarian diets by simply omitting the pork belly and adding more vegetables instead.
Finally, add a kick to the flavor by topping this dish with finely chopped Beni Shoga or pickled ginger to taste. The spicy heat of the ginger pairs perfectly with the savory flavors of the natto fried rice.
And that's it! Our Natto Fried Rice is ready to be devoured. I hope you've enjoyed cooking along with me today, and I look forward to sharing more recipes and culinary adventures in the future. Happy cooking!