This dish features abura-age (fried tofu pockets) stuffed with natto, a traditional Japanese fermented soybean dish known for its sticky texture and distinctive aroma. Natto is rich in plant-based protein, dietary fiber, and vitamin K2, making it a nutritious ingredient. Baking the stuffed abura-age in the oven creates a crispy outside while keeping the savory natto mixture warm inside. It’s a simple yet satisfying snack or side dish that pairs perfectly with rice.
Table Of Contents
Ingredients
- 2 packs natto (about 80–90g total)
- 1 tsp soy sauce
- 1–2 tbsp chopped green onions
- 2 pieces abura-age (fried tofu pockets), cut in half to make 4 pockets
Toothpicks (optional, for securing)
Instructions
- Mix natto with soy sauce and chopped green onions.
- Stuff the mixture into halved abura-age (fried tofu pockets).
- Bake in the oven until golden and crispy!
※If you use toothpicks to secure them, be careful — they can burn!
VIDEO: Watch How to Make It
https://www.instagram.com/p/DJB_MSoJLYU
Point
- Mix the natto well before stuffing — this not only releases sticky threads that help the beans stick together, but also enhances flavor and aroma, and may even activate enzymes like nattokinase, boosting its nutritional benefits
- Lightly toast or heat the abura-age before stuffing to remove excess oil and enhance flavor
- Don’t overfill the pockets — leave a little space so the filling doesn’t spill out while baking
- If using toothpicks, place them near the edge so they don’t burn easily in the oven
- Serve immediately after baking for the best crispiness
