1 tbsp toasted sesame seed oil, ½ arrowhead cabbage, 3 tbsp water, ¼ tsp sea salt, ½ tbsp ginger juice (made from fresh grated ginger), 3 to 4 tbsp De Hobbit natto ( or lupin natto), 2 tbsp rice syrup
Stir-fry the cabbage in the sesame seed oil on a medium heat. Stir continuously. Add the 3 tbsp water, the sea salt, the ginger juice and the syrup. Stir for a further 3 minutes. Remove from heat and mix in the natto. Leave the natto to absorb the flavours before serving.