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Asian Rice Bowl

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This delicious savoury rice bowl is heavily inspired by a traditional Japanese breakfast which usually consists of steamed rice, natto (fermented soy bean), mackerel, Spring onion and a side of umeboshi (pickled plum). This recipe uses my latest obsession: tamari cured egg yolk, steamed brown rice, natto (fermented soy bean), spring onion, toasted sesame oil and furikake. 

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To make the tamari cured egg yolk click here. Brown rice is a great source of fibre and is rich in proteins, thiamine, calcium, magnesium, fibre, and potassium. Natto is classed as a superfood due to its incredible benefits, it is rich in vitamin k2, PQQ - essential for the skin, and beneficial bacteria essential for our guts and immune system. You can usually find natto in the freezer section of asian supermarkets or online.

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Ingredients

Time: 15-20 minutes

Serves: 2

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Directions​​

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  1. This recipe is best using left over steamed rice otherwise you can make your rice fresh but ideally rice should be thoroughly washed and rinsed several times and then soaked in cold water overnight or for a few hours with a tbsp of vinegar to remove phytates then rinsed again and topped with clean cold water ready to cook on high heat. When the water comes to a rolling boil, cover the pot and lower heat to low until all water evaporates and rice is fluffy and cooked through. Every cup of rice needs 2 and a 1/4 cups of water and half a tsp of salt.

  2. Defrost the natto in a pan on low heat with a sprinkle of water. 

  3. Once the natto has defrosted add it to the rice and mix through.

  4. Serve the rice in a  bowl and top with the tamari cured egg yolks, spring onion, tamari, furikake, sesame oil.

  5. Add umeboshi plums & enjoy!

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