Natto Gohan

Sticky fermented soybeans mixed with mustard and soy sauce served over steamed rice for a pungent, nourishing start.

Ingredients

• 1 kg sushi-grade tuna
• 1 cup short-grain rice
• a handful of minced garlic
• 2 tsp shichimi togarashi
• 3 tbsp neutral vegetable oil
• 1 cup carrots, sliced
• a handful of fresh chives, chopped
• a generous spoonful of sake
• 500ml water
• 1 1/2 tsp white sesame seeds
• 1 cup napa cabbage, sliced
• mirin, to taste

Instructions

1. 1

   Gather and prep the ramen noodles and large prawns, measuring everything out so it is ready to go.

2. 2

   Heat neutral vegetable oil in a non-stick pan over medium heat until warm but not smoking.

3. 3

   Add the minced garlic and carrots, cooking gently until softened, about 3-4 minutes.

4. 4

   Stir in the large prawns, season with wasabi paste, and cook until just done, about 0 mins.

5. 5

   Warm the ramen noodles alongside, turning once, until heated through and lightly toasted.

6. 6

   Plate the ramen noodles and spoon the cooked mixture over the top.

7. 7

   Drizzle with toasted sesame oil and finish with a sprinkle of shiso leaves.

8. 8

   Serve immediately while everything is warm.

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