Sticky natto chikuwa mixing
Add the sauce that comes with the natto as well. By pounding natto, it becomes more tenacious and more likely to get tangled with the chikuwa.
How to make it
1
Slice the chikuwa diagonally into thin slices.
2
Chop the natto finely on a cutting board. Toss this well with the chikuwa from [1].
3
Serve the chopped assatsuki and egg yolks to complete.
Ingredients for 2 people
-
- Chikuwa
- 100g
-
- Natto
- 1 pack
-
- egg yolk
- 1 piece
-
- Asatsuki small cut
- 1 tablespoon
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