Name: Natto Curry
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Japanese
Ingredients: your choice of curry sauce (see blogpost for options); natto, thawed; cooked Japanese short grain rice; fukshinzuke (Japanese pickles), for serving; kewpie mayo; avocado

Natto Curry

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Natto curry is rich, creamy, flavourful, slimy and pure comfort. Serve over rice with a drizzle of mayo or avocado.

Author: Lisa Kitahara
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 serving
Category: Entree
Method: Stove top
Cuisine: Japanese
Diet: Vegetarian

Ingredients

your choice of curry sauce (see blogpost for options)
natto, thawed
cooked Japanese short grain rice

Optionals

fukshinzuke (Japanese pickles), for serving
kewpie mayo
avocado

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Instructions

Make your choice of curry sauce: quick single serving Japanese curry, Coco-ichi style Japanese curry, Vegan Japanese home-style curry
Cook Japanese short grain rice with a rice cooker or donabe. If you have leftover rice, reheat in the microwave.
Thaw natto overnight in the fridge if making curry sauce and rice from scratch or room temperature while reheating the curry and rice.
Pour curry sauce over the rice and top with natto. Garnish with fukushinzuke. Mix it all up and drizzle with a little kewpie mayo. Enjoy!!

Notes

Prep and cook time is based on using leftovers.

Keywords: natto, Japanese curry, natto curry

Find it online: https://www.okonomikitchen.com/natto-curry/