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Natto Tempura

By June 30, 2021No Comments

Moriyama, Yukiko. Quick & Easy; A Taste of Tofu; Mastering The Art of Tofu Cooking. Tokyo: JOIE, Inc., 1988.


3 1/2 oz natto package

1 teaspoon green onion, chopped

1 teaspoon Chinese mustard

1 teaspoon soy sauce

2 sheets nori seaweed, 8 1/4 x 7 1/4 inches, cut into fourths

8 shiso leaves or spinach leaves

Oil for deep-frying

Tempura batter:

1/2 cup all-purpose flour

1/2 cup ice water


Mix natto with green onion, Chinese mustard and soy sauce.  Divide into eights.

Place shiso or spinach leaf on nori and put natto on top.  Roll up.

Mix flour and water and coat natto roll.

Deep-fry, turning occasionally, 4 to 5 minutes.  Drain on paper towels.  Serve hot.

Makes 4 servings.

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