Hey everyone, it is John, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, sticky natto & wasabi-mayo chicken soboro rice bowl. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.
Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook sticky natto & wasabi-mayo chicken soboro rice bowl using 12 ingredients and 3 steps. Here is how you cook it.
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The ingredients needed to make Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl:
- Prepare 1 packet Natto
- Prepare 100 grams MInced chicken breast
- Make ready A
- Get 2 tbsp Mayonnaise
- Take 1 tbsp Grated wasabi
- Take 1 pinch Sugar
- Get 1 pinch Salt
- Make ready 2 tsp Olive oil
- Prepare 2 small rice bowls Hot cooked rice
- Make ready 1 Soy sauce
- Prepare 1 Finely chopped green onion
- Get 1 Shredded nori seaweed
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Instructions to make Sticky Natto & Wasabi-Mayo Chicken Soboro Rice Bowl:
- Quickly cook the minced chicken in boiling water. Drain in a colander.
- Combine the A ingredients and add the minced chicken and natto.
- Put the rice in bowls and transfer the mixture of chicken and natto on the rice. Spoon some soy sauce over and sprinkle the finely chopped green onion and shredded nori seaweed. Done. Mix well before eating.
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