Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, light and fluffy flourless tofu and natto buchimgae. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Light and Fluffy Flourless Tofu and Natto Buchimgae is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Light and Fluffy Flourless Tofu and Natto Buchimgae is something which I’ve loved my entire life.

To get started with this particular 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.

The ingredients needed to make Light and Fluffy Flourless Tofu and Natto Buchimgae:

1. Get 1/2 block Silken tofu
2. Take 1 Egg
3. Make ready 1 pack Natto (with the accompanying sauces)
4. Prepare 1/2 bunch Garlic chives (cut into 2-3 cm pieces)
5. Get 1 tsp (Bonito flakes - optional)

Steps to make Light and Fluffy Flourless Tofu and Natto Buchimgae:

1. Put all the ingredients in a bowl, and mix while mashing the tofu.
2. 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.
3. If you use an electric griddle, you can make several at once, and they will be ok if you leave them for a bit.
4. Serve with ponzu sauce or mayonnaise or doubanjiang to taste.
5. Ready to serve and ENJOY!

So that’s going to wrap this up for this exceptional food light and fluffy flourless tofu and natto buchimgae recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!