Chef Ryomi Hidaka presents a delectable fried tofu pouch dish combining fresh mozzarella from Meiji, minced natto, and fried tofu. This recipe features fragrant, crispy fried tofu pouches filled with gooey melted mozzarella and flavorful natto. An anchovy cream sauce adds even more depth to this exquisite dish, making it a perfect appetizer or snack. An easy recipe you can make right away!
Ingredients
Main Ingredients (2 servings)
- Meiji Hokkaido Tokachi Fresh Mozzarella
- Minced Natto
- Fried Tofu Pouches (Aburaage)
Seasonings
- [A] Natto Flavoring Sauce
- [A] Natto Mustard
- [B] Heavy Cream
- [B] Anchovy Paste
Steps
- Pat dry the Meiji Hokkaido Tokachi Fresh Mozzarella.
- Cut the drained Meiji Hokkaido Tokachi Fresh Mozzarella into thin strips and place in a bowl.
- In a separate bowl, add the minced natto, natto flavoring sauce, and natto mustard. Mix lightly.
- Add the julienned Meiji Hokkaido Tokachi Fresh Mozzarella to the bowl with the natto and mix lightly.
- Gently press the fried tofu pouches with a rolling pin to make them easier to open.
- Fill the opened fried tofu pouches with the mixed Meiji Hokkaido Tokachi Fresh Mozzarella and minced natto filling. Secure the opening with toothpicks.
- Place the filled fried tofu pouches in a non-stick skillet without any oil. Start with high heat, then reduce to low or medium-low heat and cover with a lid to cook. (Key Tip!) The pouches are ready when the edges are golden brown and the mozzarella inside is melted and gooey. You can also use an oven or toaster.
- Prepare the sauce. In a pot, combine the heavy cream and mashed anchovy paste. Bring to a quick simmer.
- Arrange the cooked tofu pouches on a plate and drizzle with the anchovy cream sauce.
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