Hey everyone, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, light and fluffy flourless tofu and natto buchimgae. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Light and Fluffy Flourless Tofu and Natto Buchimgae is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Light and Fluffy Flourless Tofu and Natto Buchimgae is something that I have loved my entire life.
Guide to Make Light and Fluffy Flourless Tofu and Natto Buchimgae
To begin with this recipe, we must first prepare a few components. You can have light and fluffy flourless tofu and natto buchimgae using 5 ingredients and 4 steps. Here is how you cook that.
Ingredients
The ingredients needed to make Light and Fluffy Flourless Tofu and Natto Buchimgae:
- Get 1/2 block Silken tofu
- Prepare 1 Egg
- Take 1 pack Natto (with the accompanying sauces)
- Take 1/2 bunch Garlic chives (cut into 2-3 cm pieces)
- Make ready 1 tsp (Bonito flakes - optional)
Instructions
Instructions to make Light and Fluffy Flourless Tofu and Natto Buchimgae:
- Put all the ingredients in a bowl, and mix while mashing the tofu.
- Thinly spread some sesame oil on the bottom of a (preferably non-stick) frying pan, and put in the mixture from step 1 a scoop of a ladle at a time. Pan fry until golden brown on one side without the lid, then flip over.
- If you use an electric griddle, you can make several at once, and they will be ok if you leave them for a bit.
- Serve with ponzu sauce or mayonnaise or doubanjiang to taste.
As simple as that Guide to Make Light and Fluffy Flourless Tofu and Natto Buchimgae
So that is going to wrap it up for this special food light and fluffy flourless tofu and natto buchimgae recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
Print this page
