Spicy Hot Beef and Natto Rice Bowl

材料 (4 人前)

Beef round 150g
Natto (fermented soybeans) 1 pack
King trumpet mushroom 30g
Celery 30g
Bell pepper (red and green) 20g of each
Egg 1/4
Broad bean chili paste 2 teaspoons
Rice 4 rice bowls worth
Salt, potato starch, sake (alcohol) and salad oil Small amount
Spring onion Small amount [A]
Ginger 1 [A]
Garlic 1 [A]
Dissolved potato starch 1 teaspoon [A]
Sugar, sake and vinegar 1 teaspoon of each [A]
Soy sauce 1 tablespoon [A]
Water 2 teaspoons [A]


  1. Cut the beef round into 7-8mm squares.
  2. Cut the king trumpet mushroom, celery and bell peppers into 7-8mm cubes.
  3. Mix the ingredients of [A] in a bowl. (Finely chop the spring onion, garlic and ginger.)
  4. Add and rub a small amount of salt and sake (alcohol) into the beef round. Next, add the egg and further rub in. Then, add in 2 teaspoons of potato starch.
  5. Heat 2 tablespoons of salad oil in a frying pan and then stir-fry the meat of (4) while loosening. After the color changes, add (2) and stir-fry together.
  6. After heating the king trumpet mushroom, add the broad bean chili paste and stir-fry together. Then, add (3) and roughly mix together. Finally, add the natto (fermented soybeans) as it is and stir-fry so that it loosens lightly. After mixing everything together, place on the rice.
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