Natto Kinchaku (Fermented Soybean in Fried Tofu Sachet)

Classic Recipes
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Natto might be one of the weirdest Japanese foods because of its sticky texture and wished-rind-cheese-like pungent smell. Traditionally, it’s made in a pouch of straw, which has a special bacteria that ferments the beans. Natto definitely has an acquired taste but its health benefit is so worthwhile that it is often regarded as a super food.
Here is a recipe you can try, if you are already a Natto fan. The meatiness of Natto and crispness of grilled Abura-age (Thin fried tofu) perfectly match together and makes a very good Vegan-friendly main dish. Above all, it’s super easy to prepare.

4 Abura-age (thin fried tofu)
4 packs Natto
2 tsp soy sauce
1/2 sugar
1/2 tsp kombu dashi powder *Optional
1 spring onion, finely chopped

1. Stir the Natto well in a bowlーthey say a hundred times. Add the all the ingredients except for the Abura-age and mix well.

2. Halve the Abura-age, which makes them into sachets, and stuff them with the Natto mixture. Close the openings by sticking toothpicks.

3. Bake the sachets in a toaster oven or a frying pan until the surface of them gets browned and crispy. Be careful with the heat as Abura-age is easy to burn.


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