Natto Gohan with Miso Soup 🍚🍵 from Blue Lock ⚽️  

Ingredients:
Natto Gohan (Rice with Natto)
-400g rice
-500ml water (or finger-water method)
-Natto
Toppings:
-mayonnaise
-sriracha
-green onions
(I always cook more rice to have the option to make fried rice 1-2 days later).
Wash the Rice until the water runs clear. Let it rest for 30 minutes. Cook rice according to instructions or in a rice cooker. Turn the rice over and fluff it up when it's done.
Add rice and Natto into a bowl. Add some Toppings if you like.
Miso Soup:
-500ml Water
-dashi no moto
-2-3 tbsp miso paste
-150-200g silken tofu
-3g wakame seaweed
-green onions
Add water and dashi no moto into a pot. Once the dashi stock comes to a boil, turn the heat down to low and stir in/dissolve the miso paste.
Cut down tofu into small pieces. Add tofu and wakame seaweed to it. Turn off the heat once the tofu starts to move but before they start to float.
The flavor of miso is easily gone if you boil it too long. Reheat with low heat.