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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Course: lunch / Difficulty: Easy / Preparation Time: 10-30 Minutes / Number of Servings: 4 |
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Directions: 1. Cook rice
2. Cook okra in boiling water about 20 sec. Chop 8 of them. slice 2 of them for decoration.
3. Cut cucumber in 5mm cubes. Cut a mini tomatoes in 8, cut all of them.
4. Mix well the natto. By hand, break the nori sheet in small pieces.
5. Mix all the above, leave it in fridge to cool.
6. Mix soy sauce, 40ml seaweed stock and wasabi. Leave it in fridge to cool.
7. Just before serving,(for the prevention of discoloration) cut avocato in cubes.
8. In a bowl, serve some cooked rice, and on top, add #5 and #6. Garnish with okura and some wasabi.
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Seaweed Stock
1 kelp leaves
1 Ounce(s) water |
Directions:
Make a seaweed stock by immersing several pieces of kombu (thick kelp leaves) in cool water, let it sit overnight.
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