A picture of Okra & Nattō.

Okra & Nattō

Hiroko Liston @hirokoliston

Melbourne, Australia

This ‘Okra & Nattō’ is very popular in Japan. The slimy Okra mixed with slimy Nattō makes it more slimy and it can be eaten as it is, but it’s a great topping for Rice, Noodle and Tofu as shown below. My mother used raw Okra, but I like Okra slightly cooked.

This ‘Okra & Nattō’ is very popular in Japan. The slimy Okra mixed with slimy Nattō makes it more slimy and it can be eaten as it is, but it’s a great topping for Rice, Noodle and Tofu as shown below. My mother used raw Okra, but I like Okra slightly cooked.

Okra & Nattō

Hiroko Liston @hirokoliston

Melbourne, Australia

This ‘Okra & Nattō’ is very popular in Japan. The slimy Okra mixed with slimy Nattō makes it more slimy and it can be eaten as it is, but it’s a great topping for Rice, Noodle and Tofu as shown below. My mother used raw Okra, but I like Okra slightly cooked.

This ‘Okra & Nattō’ is very popular in Japan. The slimy Okra mixed with slimy Nattō makes it more slimy and it can be eaten as it is, but it’s a great topping for Rice, Noodle and Tofu as shown below. My mother used raw Okra, but I like Okra slightly cooked.

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Ingredients

2 to 4 serving

8Okra
Salt
2 containersNattō *with sauce & mustard
1Spring Onion *finely chopped
Extra Soy Sauce

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Steps

1

Wash Okra and blanch in boiling salted water for a few minutes. Dip in cold water to stop cooking further and drain. Do not over cook!
2

Slice Okra thinly.
3

Mix Nattō with sauce and mustard and finely chopped Spring Onion. Combine with sliced Okra. Add extra Soy Sauce if required.

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Cooksnaps

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Hiroko Liston @hirokoliston

on December 04, 2019 20:32

Melbourne, Australia

I started writing my recipes to pass them on to my children. Now I am sharing them with everyone on my website www.hirokoliston.com and Cookpad.

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