These are the ingredients you need for the batter. You can add any other ingredients you like. For nori seaweed, use the seasoned, toasted or Korean-style variety.
Peel the potatoes and grate into a colander. Press gently on top to squeeze out the excess liquid.
Leave the potato liquid to stand for several minutes until the starch sinks to the bottom. Remove the liquid and add the starch to the batter.
Add some flour and mix all the ingredients well. Note: You don't actually need to add any flour as natto makes the batter firm without it.
Add the seasonings and stir well. Add the sachet of mustard attached to the natto pack.
Heat a generous amount of oil in a frying pan. Fry both sides of the batter over medium heat until golden and crispy.
You're all done! It takes five minutes or so to prepare and serve these oyaki.
Just grate the potatoes! Mix them with the other ingredients. Fry until crispy. These are golden brown and springy oyaki.
Serve with plenty of green onion. Eat with shichimi spice and soy sauce!
Story Behind this Recipe
When it's hot, I don't want to cook, but I don't want to skip meals, either. This takes just 5 minutes to make, 5 minutes to eat! Natto is our favourite!
When frying, use only vegetable oil for light oyaki. If you like a richer taste, add some sesame oil. These fry up quickly. Use plenty of Japanese leek (white part) because it gives this a good flavour. Serve with shichimi spice and soy sauce.