Abura-age w/ Natto

Abura-age w/ Natto
Categories: Japanese, Ethnic, Asian
Yield: 1 batch



2 ea Abura-age*
2 ea Small pkgs natto**
Soy sauce as required
2 ea Green onion minced
Karashi mustard to taste

*NOTE: A type of tofu found in Japanese markets.
**NOTE: Fermneted soy beans found in Japanese markets.

Put abura-age into boiling water for 30-45 secs. to remove excess oil.
Drain then dry abura-age with paper towels.
Cut abura-age in 1/2's.
Put natto into a small bowl then stir well.
Pour desired amount of soy sauce over natto.
Add ogreen onion & karashi mustard.
Stir well.
Open your abura-age pouch then stuff 1 spoonful of natto inside.
Close pocket using a toothpick.
Place stuffed abura-age pieces onto an aluminium foil-lined toaster oven.
Cook on med-heat until brown & crunchy.
Remove toothpicks then serve on a plate while still warm.

ORIGIN: Kumiko Oshira, NYC-NY, circa 2009