Crispy Abura-age Topped with Natto Miso and Green Onions

Miso's rich flavor complements the natto and makes the perfect topping for crispy abura-age. A delicious appetizer bursting with umami!

Crispy Abura-age Topped with Natto Miso and Green Onions
Photographed by Minna-no-kyounoryori

Recipe by
Masaaki Nakamura



Beans & Tofu




Calorie count is per slice.

Ingredients (Makes 12 slices)

  • 2 abura-age
  • 100 g natto
  • 3 tbsp Japanese green onions (chopped)
  • 1 1/2 tbsp barley miso
  • 2 tbsp grated daikon radish



Place the 2 abura-age in a nonstick pan and use a spatula to press them down repeatedly as they dry-fry to a golden brown over low to medium heat. Flip over and dry-fry the other side in the same way.


Press down, and dry-fry slowly, to remove excess oil. Be careful not to burn the abura-age.


Finely chop the natto and place in a bowl. Add the green onions, miso, and lightly drained grated daikon and mix well.


Cut each abura-age into 6 equal pieces. Top with the natto mixture and lightly grill.


You can also cut the abura-age in half to form pouches and stuff them with the natto filling. These can then be deep-fried. Another option is making rice porridge with any leftovers. Chop up the abura-age and simmer it with dashi, cooked rice, and the natto mixture. Add extra miso to taste.