【Tofu stake with Natto & Roquefort】Jay’s Hacco-licious Recipes vol.16

Jay Asanuma is a formally trained chef, certified holistic health coach, and runs an organic fermented foods business in New York. As a long time researcher of fermented (hacco) foods, Jay will share his delicious hacco recipes for you to try at home.

INGREDIENTS

・1pc　Firm tofu
・200g　Natto
・1/2tbsp　Olive oil
・60g　Roquefort cheese
・Pinch of salt
・1/2 tbsp　Soy sauce

Garnish:
・1/2 pc　Fennel
・1/2 pc　Red pepper
・Pinch of salt
・1tsp　Lemon juice

PREPARATION

1. Cut a tofu into 4pcs and drain water.
2. Saute with oil lightly and season with soy sauce
3. Take tofu out from the pan then saute natto lightly and season with salt
4. Put natto on the tofu
5. Place sliced Roquefort on top
6. Broil for a couple minutes in the oven

Garnish:
1. Slice fennel and red pepper thinly
2. Soak them in running water for 10 min
3. Drain well and season with salt & lemon juice

Jay’s note

Roquefort is the sheep milk cheese from the south of France. Roquefort is rich, creamy and sharp, tangy, salty in flavor. It has a lot of “umami” like Natto. Chilled Sauternes will be a good wine paring.