Wendell totally tricked me. He waited until I ate a whole serving and told him that it was ono before he admitted that the dish contained natto in it! Natto!! I never, ever dared eat natto before. His modified recipe is from Nijiya Market's magazine, Gochiso.
1 medium tofu (break into large pieces by hand)1 pack of natto (cut into small pieces so people don't recognize it)
1/2 pound ground pork
1/4 onion
1 medium eggplant
3 T. oyster sauce
1 T. chili bean paste
3 T. sugar
2 T. shoyu
1 t. minced ginger
potato starch diluted in water (as appropriate)
Sautee all the ingredients from the first group except the natto in oil. Mix the second group together than add with natto. Add potato starch in water to hold all the ingredients together. For extra flavor, add a dash of sesame oil as a final touch.
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