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.

Grilled Abura-age Stuffed with Okra and Natto
Photographed by TERUO UKITA

Recipe by
Chizuru Ohara



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.