Curry Soy-Natto Rice

Also called Charcoal Natto Curry Rice

Chef: Ryōko Sakaki
In the manga: Chapter 54
In the anime: Episode 23
Cuisine and type: Japanese, Curry Rice

Curry Soy-Natto Rice is a dish made by Ryōko Sakaki during the 43rd Annual Tōtsuki Autumn Election's Preliminary Round.

A home-made recipe by Ryōko Sakaki, this dish not only possesses nice fragments of the home-made Natto, but also consists of Soy-Sauce Shiokōji, a flavor with a little spice for enhancement! The taste of the non-sticky Natto and the special Shiokōji is so good as if the soy-sauce added the spice, even if it doesn't look like one!

Real-world dishes

Real facts

Curry (/ˈkʌri/, plural curries) is an umbrella term referring to a number of dishes originating in the cuisine of the Indian subcontinent. The common feature is the use of complex combinations of spices or herbs, usually including fresh or dried hot chillies. The use of the term is generally limited to dishes prepared in a sauce. Curry dishes prepared in the southern states of India may be spiced with leaves from the curry tree.
Nattō (なっとう or 納豆) is a traditional Japanese food made from soybeans fermented with Bacillus subtilis var. natto.[1] Some eat it as a breakfast food.[2] It is served with soy sauce, karashi mustard, and Japanese bunching onion. Nattō may be an acquired taste because of its powerful smell, strong flavor, and slimy texture. In Japan, nattō is most popular in the eastern regions, including Kantō, Tōhoku, and Hokkaido.

Trivia

This is the first dish ever to be displayed by Ryōko.
Like Ikumi Mito's and Akira Hayama's dish, Ryōko's dish is made by self-sufficient ingredients, especially her homemade Natto and Shiokōji.

Dish details from the Shokugeki no Sōma Wiki (CC BY-SA).

Recipe

Wiki recipe, completed by Totsuki AI

Curry Soy-Natto Rice with Soy-Sauce Shio-Koji

Home version — store-bought natto, rinsed and torched to remove stickiness, with quick soy-sauce koji

Difficulty
Total time: 30 min
Hands-on: 30 min
Cost: ¥¥¥¥
Servings: 2

Equipmentfrying pan, kitchen torch (optional)

Tasteumami, spicy, comforting

Ingredients

+ added by Totsuki AI. ≈ amount estimated by Totsuki AI.

2 packs natto (amount estimated)
2 tbsp soy-sauce koji, or 1 tbsp shio koji + 1 tbsp soy sauce (amount estimated)
1 tsp curry powder (added by Totsuki AI)
1 tsp sesame oil (added by Totsuki AI)
2 bowls cooked rice, hot (amount estimated)
2 scallions, green parts, sliced (amount estimated)
1 egg yolk — optional (added by Totsuki AI)

Method

+ step written by Totsuki AI.

1
Rinse the natto briefly in warm water and pat dry, which removes most of the stickiness.+
2
Toast the natto in the sesame oil in a dry pan (or char with a torch) until crisp and fragrant, then break it into fragments.+
3
Stir the curry powder into the soy-sauce koji.+
4
Spoon the koji over hot rice, scatter with the natto fragments and scallions and top with the yolk if you like. Mix before eating.+