Jay's Recipes

2017.01.26

【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.

Tofu stake with Natto & Roquefort_Jay’s Hacco-licious Recipes:haccola Japanese fermented foods and cuisine

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.

Jay Asanuma

Jay Asanuma

Chef, certified holistic health coach, and researcher of health foods. He was selected as a chef for Honmura-an New York branch in 1987, the restaurant a three star recognition from the New York Times. Years later, in order to broaden culinary repertoire, he relocated to Paris also traveled over the world. He has made a cup of miso soup for the Dalai lama in foundation dinner in New York. His focus now lies in unique Japanese fermented foods which will be next "superfood". And as health coach, his knowledge covers a variety of health theories, such as macrobiotics, raw food, Ayurveda, fasting, and juicing etc.   blog:NY Holistic Style

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