Grilled Abura-age Stuffed with Okra and Natto
Natto is made from soybeans, which are known to have great nutritional value. Natto also thins the blood and helps prevent arteriosclerosis.
Photographed by TERUO UKITA
Beans & Tofu
Calorie count is per serving.
Ingredients (Serves 2)
- 4 okra (40 g)
- 1 pack natto (50 g)
- 4 abura-age (80 g)
- 1/2 Japanese green onion (sliced into thin rounds)
- Daikon radish (grated), as needed
- A pinch of salt
- Soy sauce
Rub the surface of the okra with a pinch of salt. Wash off the fuzz and trim the stem end. Place in a generous amount of boiling water and boil for about a minute. Drain and set aside until cool enough to handle. Coarsely mince.
Place in a bowl and combine with natto, green onion and 1 tsp of soy sauce.
Wrap the abura-age pieces in a paper towel and roll a rolling pin over the surface to make them easier to open. Cut off one edge and open to make a pouch. Chop up the cut-off edge and add to the natto mixture.
Stuff the abura-age with the natto mixture so that they look like pouches.
Place the gridiron over low heat, and grill both sides of the abura-age pouches until golden brown. Cut in half and plate up. Garnish with grated daikon radish, and drizzle with soy sauce to taste.