Ingredients
Method
- Prep the onion and natto: Finely chop the onion and the natto.½ medium onion, 1 pack natto
- Cook the egg: Heat 1 teaspoon of sesame oil in a pan over medium heat. Beat the egg, pour it in, and cook until it’s half-done. Take it out of the pan.1 large egg
- Cook the onion: Add 1 tablespoon of sesame oil to the pan and cook the onion for 2–3 minutes until it’s soft and see-through.
- Add the other main ingredients: Add the drained canned tuna, natto, and frozen vegetable mix. Stir-fry for about 5 minutes, or until the moisture evaporates.1 5-ounce can tuna, 1 cup frozen mixed vegetables
- Add the rice: Put in the rice and garlic paste. Stir well so everything mixes together.10.5 ounces warm cooked rice, 1 teaspoon garlic paste
- Add the seasonings: Add the seasonings. Stir, then spread the rice out in the pan and wait 1 minute. Repeat this mix-spread-wait process about 3 times. Keep frying until any brown bits on the bottom come off easily.2 tablespoons mentsuyu, 1 teaspoon dashi powder, ⅛ teaspoon ground black pepper
- Finish: Put the egg back in the pan and mix everything together. Serve warm.
Notes
- Ingredients
- Natto: Usually in the frozen section. Defrost overnight in the fridge.
- Mentsuyu: Soy sauce with sweetness and dashi. Can substitute with soy sauce + a bit of dashi and sugar.
- Dashi powder: Use natural dashi like Kayanoya for best flavor.
- Rice: Short- or medium-grain Japanese rice works best. Microwave if cold.
- Serving ideas: Serve with miso soup, a light protein (egg or grilled fish), and veggie sides like Japanese tomato salad. You can also make onigiri with this fried rice.
- Storage & reheat instructions: Cool slightly, then store in a container or wrapped in plastic. Fridge: 2–3 days. Freezer: up to 2 weeks. To reheat, microwave 2–3 minutes until hot, stirring before serving.
