Prepare for a flavor explosion! Natto Kimchi Chahan, or Natto Kimchi Fried Rice, isn't your average fried rice. This vibrant dish masterfully blends the pungent funk of natto (fermented soybeans) with the spicy kick of kimchi, creating a surprisingly addictive umami symphony. The contrasting textures—the sticky natto, the crisp kimchi, and the fluffy rice—dance on your palate, offering a truly unique culinary experience. Forget bland takeout; this recipe elevates fried rice to a whole new level of deliciousness.
Imagine the satisfying aroma of sizzling garlic and ginger mingling with the fermented tang of kimchi and natto. This recipe is surprisingly easy to follow, even for those new to Japanese cuisine. Ready to embark on this culinary adventure and transform simple ingredients into a truly unforgettable meal? Let's dive into the step-by-step guide and create this sensational Natto Kimchi Chahan together!
Tools Needed
- Frying pan
- Chopsticks
Ingredients
- Garlic: 2 cloves
- Green onions: 1
- Cucumber: 1
- Kimchi
- Natto
- Eggs: 2
- Day-old rice
- Natto sauce & mustard
- Vegetable oil
- Granulated chicken stock or MSG
- Soy sauce
- Sesame oil
- Sesame seeds
Step-by-Step Instructions
Step 1. Prepare Ingredients & Aromatics
- Smash and finely dice two cloves of garlic. Chop the white part of a green onion and set aside with the garlic. Save the green part for garnish.
- Cut a cucumber into thin slices at an angle. Set aside.
- Roughly chop the kimchi. Don't chop it too finely.
- Beat two eggs.
- Mix the natto with its included sauce and mustard using chopsticks.
Step 2. Cook Rice & Eggs
- Heat a large frying pan over medium-high heat. Add vegetable oil and swirl.
- Sauté the diced garlic and white part of the green onion for a minute or two until fragrant.
- Pour in the eggs, stir, and let it set slightly.
- Add the day-old rice and break it apart, coating it with the egg.
- Add granulated chicken stock or MSG to season. Stir and cook for a few minutes.
Step 3. Incorporate Kimchi & Natto
- Make a space in the center, add more vegetable oil, then add the kimchi and natto. Sauté briefly.
- Toss the kimchi and natto with the rice. Add soy sauce, granulated chicken stock, and sesame oil for seasoning. Stir.
- Taste and adjust seasoning as needed.
Step 4. Serve & Garnish
- Serve in a large dish. Garnish with sliced cucumbers, green onions, and sesame seeds.
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Use at least day-old leftover rice for best results.
- The sliminess of the natto will dissipate during cooking.
- For a vegetarian version, ensure your kimchi doesn't contain fish sauce and use an egg substitute if necessary.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 20-25g
FAQs
1. Can I substitute the natto?
While natto provides its unique texture and flavor, you can try substituting it with cooked soybeans or even crumbled tofu for a milder taste. However, the overall flavor profile will change.
2. What if I don't have kimchi?
You can use other fermented vegetables like sauerkraut or even pickled ginger as a substitute. The spiciness and tang will be different, but it will still add a nice flavor complexity.
So there you have it – a quick, easy, and incredibly flavorful Natto Kimchi Fried Rice that’s sure to become a new favorite. This recipe expertly balances bold flavors and textures, proving that sometimes the most unexpected combinations create the most delicious results. Enjoy the spicy, umami goodness!