Natto, Tofu and Yam Fritters

Since Lou Ann at Oyster Culture has decided to run an article on natto (Japanese fermented beans), I thought that some recipes were in order!
Sorry for the small picture.

Here is a very simple recipe that vegans and vegeatarinas can re-arrange by replacing the egg!

Natto, tofu and yam fritters!

INGREDIENTS: For 2 people

-Tofu (solk tofu): 1 block/300~400 g
-Natto: 1 standar pack (more or less according to taste-Natto tare/natto dressing (usually sold together)
-Soy sauce: according to taste (experiment!)
-Yam/Yama imo: 5cm long piece/grated
-Egg: 1
-Leek (chopped): as much as you like!
-Rice powder or cornstarch: 3 tablespoons
-Salt, pepper, spices: according to preferences


-Wrap the tofu in cellophane paper and heat in microwave oven for 2 minutes.
-In a large mortar, drop all ingredients and mix well.

-Add natto tare/natto dressing and soy sauce. Mix well.

-Heat deep-fry oil to 170 degrees Celsius.
Drop the fritter batter a large spoon at a time.

-Once it has reached a nice “fox” colour, take out of the oil. Serve on a dish lined with kitchen paper.

Serve with a sauce/dressing made with soy sauce, mustard and ponzu, or mustard, rice vinagar and ponzu.

Note that there endless possibilities with the recipe ingredients:
you can add or replace with shiso/perilla leaves, sesame seeds, hijiki/sweet seaweed, grated carrot and so on!

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4 thoughts on “Natto, Tofu and Yam Fritters”

  1. Your my go to expert on all things Japanese. Here you provide me the answers to the questions I had not even thought yet to ask. Thank you so much for your generosity of information.


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