Aburaage Filled with Natto, Tuna and Mayonnaise – a delicious recipe with Aburaage, pack Natto, tuna, Onion, Mayonnaise, cheese. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Make the aburaage into pockets by making a slit in each sheet, and set aside.
2
Mince the onion and set aside.
3
Mix all the ingredients together (including the sachet of sauce that comes with the natto) except for the aburaage.
4
Stuff the aburaage pouches with the Step 2 mixture, and secure the openings with toothpicks.
5
Fry both sides over a low heat until golden brown.
6
You can also cut easy-melt sliced cheese in two, then fold each slice in half and use in place of the pizza cheese.
7
During Step 2, taste the mixture and add more mayonnaise or other seasonings if needed.
8
Some users added soy sauce, shiso leaves, etc.
9
The mixture is also delicious if you add kimchi and use it as an omelet filling, as in.
211
kcal
Calories
17
g
Fat
1
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 to 3 sheets Aburaage, 1 pack Natto, 1 Drained can of tuna, 1/2 Onion, and more.
Yes, Aburaage Filled with Natto, Tuna and Mayonnaise falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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