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Chef’s RECIPE@ホーム

Korean style tofu with spicy "natto"and "mekabu" sauceNatto - fermented soybeansMekabu - root of the wakame seaweed


Snack or Appetizer

Whisky with Soda


Simply mix "mekabu" and "natto" with a hint of Korean spice and pour over tofu. It's healty, delicous low-calorie recipe.

Processed seafood used

Akiko I. Yoon

Homemaker in SoCal being married to Korean. Love to try new ingredients or cuisine, and cook for families and friends. My dishes are heavily influenced by Korean and California cuisine.

Serving 2
Cooking time
5 min
Total servings
Serving 2
Cooking time
5 min


Soft tofu
Mekabu (root of the wakame seaweed)
1 pack
Natto (fermented soybeans)
1 pack
A Gochujang
1 tsp
A Chinese chilli bean paste (dou ban jiang)
A Ground sesame
1 tsp
A Noodle soup (2 times concentrated) or soy sauce
1/2 tsp
A Sesame oil
1/2 tsp
B Green onion (chopped)
to taste
B Toasted sesame
to taste
B Korean seaweed
to taste


  1. Cut tofu into half.
  2. Finely chop green onion.
  3. Mix all ingredients A and pour over tofu.
  4. Put topping B on top as much as you like.


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