Natto Mixed Rice Bowl

Name: Natto Mixed Rice Bowl
Total time: 20 min
Yield: 500.4 g
Ingredients: Cheongyang Chili Pepper 10.4 piece; Onion 70 g; Seasoned Seaweed 4 serving; Napa Cabbage Kimchi 40 side dish bowl; Fried Egg 46 piece; Tofu 150 g; Canned Tuna 100 half can; Joheunbalhyo Saengsaeng Natto 50 piece; Sesame Oil 10 spoon; Soy Sauce 20 portion

Cook 20 min Difficulty NORMAL 609 kcal

#Low Sugar #High Protein #Vegan

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Ingredients

Main ingredients

Cheongyang Chili Pepper 2 piece
Onion 70 g
Seasoned Seaweed 1 serving
Napa Cabbage Kimchi 1 side dish bowl
Fried Egg 1 piece
Tofu 150 g
Canned Tuna 1 half can
Joheunbalhyo Saengsaeng Natto 1 piece

Seasonings/Sauce

Sesame Oil 10 spoon
Soy Sauce 20 portion

Nutrition summary

Carbohydrates 30.46 g 20%

Protein 58.32 g 38%

Fat 28.56 g 42%

Serving size 500.4g

Cooking steps

1

Prepare the rice
2

Slice the cucumber thinly
3

Julienne the carrots
4

Cut the seaweed
5

Place rice in a bowl and add natto on top
6

Add prepared cucumber, carrot, and seaweed
7

Drizzle soy sauce or tsuyu and mix to eat

Natto Mixed Rice Bowl

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