Cut the fried tofu in half along the longer side and open into a pouch.

Mince the green onion and dice the yam into 1cm cubes.

Slice the myoga thinly and julienne the shiso leaves.

In a bowl, mix natto, its sauce, and minced green onion. Add diced yam and torn roasted seaweed, then mix well.

Fold the tofu pouch inward and stuff each with the natto mixture. Crack one quail egg on top of each stuffed tofu. Place on a baking tray and toast for about 5 minutes until the tofu is golden.