This was a qualified success. However, we would much prefer natto tempra with perilla leaves 納豆と大葉の天ぷら.
Natto, 1 pack, frozen, thawed, with a liquid seasoning pack and mustard
Nagaimo, 100g grated
Aomori, 1/4 tsp
Flour 2 tbs
Oil for frying.
1. I placed the natto, nagaimo, and all the flavoring packs that came with the natto in a bowl.
2. I added dried aonori and flour.
3. Mixed them well.
4. Placed the batter on a spoon and dropped it into the hot oil. I fried it until the surface was crispy and brown.
I probably should have put more flour in this dish. It was a bit difficult to fry. I had to fold it while deep drying to make it come together. I may have over cooked it as well. The result was very light and crunchy without much substance. The natto was not sticky and had a rather assertive flavor. My assessment may not be fair to this recipe since I may not have made it properly. Nonetheless we probably much prefer natto tempra with perilla leaves.