Nato Shiokara fried rice !!
Cooking time Approximately 60minutes LEVEL☆☆★★★
Boiled Rice: 3 rice boul
1pack of flake bonito
3packs of Nato
1pack of Shiokara （150g）
50g of butter
100cc cooking sake
Olive oil 1large spoonfull
How to make
① Break 4 eggs and mix them up.
② Add 3 rice bouls of rice and mix with the egg.
③ Stir 1 spoonfull of olive oil and stir fry the 3packs of Nato.
④ Add Shiokara and kepp on stir frying.
⑤ Pour 100cc of cooking rice.
⑥ Add 1pack of flake bonito and keep on stirfrying to get rid of the moisture.
⑦ Add and mix the egg rice to the frying pan and keep on stir frying.
⑧ Add 50g of butter.
⑨ Add some Ajinomoto to adjust the taste.
⑩ Turn the rice boul up side down add surve.
Point in check
When stir frying the nato, make sure not to burn it black and add shiokara and continue.The flake bonito and cooking sake will make the taste of the ingridients even stronger. It is not possible to get rid of the stickyness of the ingridients completely.However by gently stir frying them try to get rid of ths stickiness of the ingredients as much as you can. Add the egg rice to the pan to blend the taste and add butter to finish up with butter and adjust the taste.The balance to getrid of the stickiness by stir frying and and not to burn the rice black is difficult.This is a dish relying on the strong characteristics of the ingredience only.
Although the cooking process is simple, because both nato and shiokara are sticky ingredients, it was not easy to get rid of the sticky-ness and maximizing the flavor at the same time. Also the flake bonito and cooking sake makes the taste stronger. At the same time by adding sake I wanted to make the smell of the mixture a little more significant. By using nato and shiokara which has a significant strong taste and character I wanted to use both tastes and not crash at the same time. If I got rid of the sticky-ness a little more it might have been a little more better. This dish was originally introduced by the media as a Japanese fisherman’s soul food. However, in reality it is quite hard to go closer to the original dish.