The "Mrs. Corn" recipe that COOKPAD user Muu uploadedwas really delicious, so I thought about making a "Mr. Okra" version. But when I checked my refrigerator I found I had some natto that was about to expire... I wondered if a natto fritter could be delicious?! I gave it a try and it was delicious. Enjoy it with plenty of lemon, grated daikon radish and soy sauce, or mentsuyu. Nutrition info per 1 serving - 431 kcal, 17.2 g protein, 24.8 g of fat, 33.4 g carbohydrates.Please be careful not to burn the fritters. I have been asked about what to do with the included sauce and mustard that comes with a packet of natto. You can mix it into the batter as a flavoring, which is also delicious. Just be careful as adding the sauce and mustard makes the fritters even more liable to getting burnt. Recipe by ShinonomeA

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. For 2 servings (or 1 serving if you are greedy). Recipe by pegupepepe

I had some tofu near its best-by date, so I added whatever I had on hand and made them into these ganmodoki fritters.I like to put Japanese leek into these, plus whatever I have on hand at the moment. You can freeze these, and put them directly into stews. Dip your freshly fried bites of tofu with ponzu sauce. Recipe by toratamada

I make this snack often when I only have firm tofu and canned tuna on hand. Recipe by Zuni-ta

I made these ganmodoki using environmentally friendly and inexpensive okara!! Eating these freshly fried and piping hot will change all your preconceptions about ganmodoki.You can make ganmodoki so easily this way because you can skip the bothersome step of pressing the water from the tofu!! They freeze well so it's a good idea to make a big batch and to keep them in stock. For 15 fritters. Recipe by Deiji-daisy

I made this for my tofu-loving husband.I wanted to make him an unique tofu dish.As long as you expel the excess moisture in the tofu very well, the rest is easy peasy.I usually put the tofu on a sieve above a bowl in the evening, and leave it in the refrigerator.The tofu drains all by itself while I'm taking in the laundry and doing some cleaning and other chores. Recipe by Hichan

I wanted to make something with leftovers, so I referred to other recipes and made these.When the fritters are done, drain excess oil with paper towels. They are so tasty, they don't need sauce. You can freeze them before frying. Recipe by Momiji mama

I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though...I thought it would be even better made with fresh corn, so I tried making it.If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon.Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened.I used fresh corn this time, but you can make this with frozen corn as well. For 2 servings. Recipe by Riirin no ouchi recipe

These fish-sausage morsels are very colorful. They are fluffy when cooked, and I want them to have plenty of flavor on their own (without any dipping sauce and so on) so they are well seasoned too.When you drop the fritters in the oil in Step 3, form them so that each piece is fairly small and round. They will turn into cute round morsels. These are delicious as is, but you can eat them with ketchup or tempura dipping sauce if you like . For 2-4 servings. Recipe by caramel-cookie

I had leftover ramen noodles that I didn't know what to do with. For 2 servings. Recipe by a violet

When I had a little leftover egg from making rolled omelettes and felt it a waste to throw it out, I quickly thought this up. My husband loves chikuwa isobe-age, so keeping that in mind, I thought that "I can use the egg in this bowl!!", and was in a hurry, so I made it up quickly in a frying pan. As for the picture of the bowl in Step 2, it looks like there is a lot of egg leftover, but there is really almost none left. Just in case!You can make this just using flour, but it tastes good if you make it with flour and a bit of potato starch flour. We are making a small amount, so you can make this with or without egg, but the breading turns out crispier when used. If there is not enough water in the breading, then please fine-tune it. Please heat up the frying pan well before adding in the cooking oil. The breading will stick to the pan if you don't. For 2~3 people. Recipe by usatarou

Mozuku contains 'fucoidan,' a substance said to be effective against pollen allergies. I read this information in an introduction to mozuku tempura, so decided to try it since I have it.I used carrots for color, but please feel free to use whatever vegetables you like. Recipe by Nigauringo