Macrobiotic Baked Rice Bran & Natto Dumplings

• 1 Egg
• 50 grams Rice bran
• 1 packages Natto (with sauce)
• 1 piece of foiled-wrapped processed cheese, or 1/2 to 1 chikuwa stick Cheese, chikuwa, etc. (optional)
• 1/3 tsp Curry powder
• 1 tsp Aonori, ami-ebi (tiny dried shrimp) etc. (optional)
• 1 tsp Aonori as topping (optional)
• 1 Egg
• 25 grams Rice bran
• 25 grams Fresh okara
• 1 packet Natto (with the sauce that comes with the packet)
• 1 piece Cheese, chikuwa, etc. (optional)
• 1/3 tsp Curry powder
• 1 tsp Aonori, ami-ebi (tiny dried shrimp) etc. (optional)
• 1 tsp Aonori as topping (optional)

1. Put the egg and rice bran in a food processor and process to mix.
2. Alternatively, beat the egg in a bowl and mix in the rice bran.
3. Put spoonfuls of the mixture on kitchen parchment paper, and optionally top with more aonori.
4. Put spoonfuls of the mixture on kitchen parchment paper, and optionally top with more aonori.
5. If the mixture is hard to handle in Step 3, use a second spoon to push the mixture out of the first spoon on parchment paper.
6. Bake for 13 to 15 minutes in a 180C oven to finish.
7. The insides are moist, but these dumplings are quite satisfying.
8. They are really filling too!

egg, bran, cheese, curry, shrimp, topping, egg, bran, fresh okara, packet, chikuwa, curry, shrimp, topping

Taken from cookpad.com/us/recipes/153188-macrobiotic-baked-rice-bran-natto-dumplings (may not work)