A simple recipe where you stuff fried tofu pockets with natto and bake them. This dish is packed with nutrients, high in protein, low in calories, and very filling. By coating the inside-out fried tofu pockets with egg, it creates a beautiful appearance, and the fluffy texture of the egg perfectly complements the sticky natto. It's a healthy, budget-friendly, and time-saving side dish or snack.
Ingredients
Main Ingredients (2 servings)
- Fried Tofu Pockets (Inari) 4 pieces
- Green Onion 1/4 stalk (30g)
- Natto 2 packs
- Beaten Egg 1
Seasonings
- Natto Sauce (from packs) 2 servings
- All-Purpose Flour (to taste)
- Salt (a pinch)
- Pepper (a pinch)
- Vegetable Oil (to taste)
Steps
- Pour hot water over 4 Fried Tofu Pockets (Inari) to remove excess oil. Squeeze out the water carefully, avoiding burns.
- Make a cut along one edge of the fried tofu pockets and open them into a pocket shape. Fold the inside outwards. [Key Tip!] Using the rough side of the fried tofu pocket (the side with texture) helps the egg adhere better for a beautiful finish.
- Finely chop 1/4 stalk (30g) of Green Onion.
- In a bowl, combine the chopped Green Onion and 2 packs of Natto (including the included sauce) and mix well.
- Stuff the Natto mixture into the opened and inverted fried tofu pockets. Fold the opening edges inward to prevent the filling from spilling out.
- Lightly dust the surface of the natto-stuffed fried tofu pockets with All-Purpose Flour.
- Heat Vegetable Oil in a frying pan over medium heat.
- In a separate bowl, whisk together 1 Beaten Egg, a pinch of Salt, and a pinch of Pepper.
- Dip the fried tofu pockets into the Beaten Egg and place them in the heated frying pan.
- Cook until golden brown on both sides, flipping as needed. [Key Tip!] If you have leftover beaten egg, use it for a second coating to cook it all up.
- Once both sides are golden brown, transfer to a plate.
- If you find it a bit bland, serve with soy sauce or ponzu sauce.
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