Japanese
⭐ Highly Rated
12 minmedium
JapaneseBrunch
Recipe Story
origins & traditionsThis traditional Japanese morning dish combines the creamy texture of chilled silky tofu with the distinctive umami flavor of natto, Japan's famous fermented soybeans. Topped with finely sliced scallions, a drizzle of soy sauce, and a hint of spicy mustard, this simple yet satisfying meal is beloved across Japan for its incredible nutritional benefits and bold flavors. Natto is rich in probiotics, vitamin K2, and plant-based protein, making this an excellent choice for health-conscious diners. The combination of cold tofu and room-temperature natto creates an interesting textural contrast that awakens the palate. Often enjoyed with a raw egg yolk and served alongside miso soup and steamed vegetables, this dish represents the essence of Japanese home cooking - simple ingredients prepared with care to highlight their natural qualities.
Instructions
step by step0/10 done
Remove silky tofu from package and drain excess water. Cut tofu into 4 equal rectangular portions and place each portion in individual serving bowls.
Open natto packages and transfer to a small mixing bowl. Add the included sauce packets and mustard packets to the natto.
Using chopsticks or a fork, stir the natto vigorously in a circular motion for about 30-40 strokes until sticky white strands form and the mixture becomes gooey and well-combined.
Wash scallions thoroughly and trim off root ends. Slice the scallions thinly on a diagonal, separating white and green parts. Reserve green parts for garnish.
Divide the stirred natto mixture evenly among the four tofu portions, placing it on top of each tofu block.
Sprinkle sliced scallion whites over the natto, then garnish with the green parts.
Drizzle soy sauce lightly over each serving according to taste preference.
Add a small dollop of wasabi on the side of each bowl if desired.
Sprinkle toasted sesame seeds over the top for added flavor and texture.
Serve immediately while tofu is cold and natto is at room temperature for the best textural contrast.
Natto Morning Tofu with Scallions
5.0 (23)
A nutritious Japanese breakfast featuring silky tofu topped with fermented soybeans, fresh scallions, and savory soy-based sauce for a protein-rich start to your day.
easy
15 min
4 servings
Ingredients
0 of 7 checked
Main Ingredients
- 400 grams tofu, silky or soft variety, drained
- 3 tablespoons soy-sauce, regular or low-sodium
- 4 pieces onions, scallions only, thinly sliced
Seasonings
- 1 teaspoons sesame-oil, toasted variety preferred
- 1 teaspoons ginger, freshly grated (optional)
- 1/4 teaspoons salt (optional)
- 1/4 teaspoons black-pepper, freshly ground (optional)
Chef Tips
expert advice•For those new to natto, start with a smaller portion as the flavor and texture can be an acquired taste.
•The vigorous stirring of natto is essential - the more you stir, the better the texture and flavor development.
•If natto seems too strong, try mixing in a small amount of soy sauce or the included tare sauce before stirring.
•Some prefer to add a raw egg yolk on top for extra richness and to mellow the natto flavor.
•The dish can be customized with additional toppings like shredded nori seaweed, bonito flakes, or pickled ginger.
•For a more substantial meal, serve with a side of miso soup, steamed vegetables, or a small portion of brown rice.
•Choose silky or soft tofu rather than firm varieties for the authentic creamy texture.
•If fresh natto is unavailable, frozen natto works well when thawed overnight in the refrigerator.
