Tofu, Egg and Natto Gratin

Tofu, Egg and Natto Gratin

Just mix, and layer the ingredients. I want to recommend this dish to natto lovers.

Ingredients: 1 serving

Egg (M or L)
Soy sauce
1 teaspoon
200 g (1/2 block)
1 packet (45 g)
10 g or to taste
Mayonnaise (optional)
1 to 2 teaspoons, to taste


1. Add the soy sauce to the egg and mix.
2. Add the tofu (no need to drain it) and roughly mix it up. Just mix enough to get rid of any big lumps, but there's no need to make it smooth.
3. Mix the natto with the sauce packet that comes with it. (Use hikiwari (split) natto, or medium sized bean natto, or whatever you like! I prefer small beans.)
4. Put the Step 2 mixture in a gratin dish (an ovenproof dish), and top with the natto.
5. Add cheese on top. (I cut up some processed cheese, but, of course, you can use shredded pizza cheese instead.)
6. Bake in a toaster oven or a 180°C oven for 10 to 15 minutes. When the egg has set, or the top has browned lightly, it's done.
7. It looks like this inside. It's piping hot and light and creamy.

Story Behind this Recipe

I've been making gratin several times lately (Recipe ID: 387880, Recipe ID: 426071). Even when I get home late, they're easy, healthy, delicious and filling too, so I'm quite addicted to them.
I wondered if I could make a simple gratin on my own, and looked in the refrigerator and came up with this.