Tofu Natto Salad Tofu

20240529 #breakfastdiary 1071, 14°C/sunny It doesn't match perfectly, but there's an oyakodon vibe to this. Just like chicken (the parent) and egg (the child) both go into that dish, here tofu and natto have each given their all to build the flavor. Pat dry a block of tofu, add a chunk of ricotta cheese, and mix gently (careful not to mash it too much). Plate it, top with natto, egg yolk, and scallion, and finish with 3 [parts] tsuyu and perilla oil~ Referenced a recipe from @yoriharu.cook. As in the original recipe, you're supposed to use coarse hand-made tofu rather than regular tofu. I tried adding ricotta cheese to boost the density, but it just wiped out the clean, light flavor instead. Having tasted it, I think using sesame oil instead of perilla oil would be better (maybe because of the egg yolk).