Introducing how to make "Endless Slimy Okra" that dominates the dining table. It's a simple dish where you just mix the ultimate combination of natto and okra with salted kelp, sesame oil, and vinegar. It's perfect over rice or tofu, and also great as a standalone snack. Please try this healthy and versatile make-ahead dish.
Ingredients
Main Ingredients (2 servings)
- Okra 200g
- Natto 2 packs
- Silken Tofu 150g
- Cooked Rice 200g
Seasonings
- [A] Salted Kelp 6-8g
- [A] Sesame Oil 1 tbsp
- [A] Vinegar 1 tsp
- [A] Natto Sauce Packet
- [A] Natto Mustard Packet
- Salt to taste (for boiling)
Steps
- Cut off the tips of the okra and trim the calyx. [Pro Tip!] This method maximizes the edible portion and gives a clean finish. If it's too much trouble, you can just cut it off.
- Bring water to a boil in a pot, then add salt to taste (about 1% of the water's volume).
- Add okra 200g to the boiling salted water and boil for 2 and a half minutes. [Pro Tip!] Over-boiling will make them too soft, so boiling for 2 and a half minutes leaves a crisp texture. For smaller okra, reduce boiling time to 2 minutes.
- Drain the boiled okra in a colander and cool thoroughly under running water.
- Drain the cooled okra and slice into rounds.
- Transfer the sliced okra to a bowl, then add natto 2 packs along with the included sauce and mustard.
- Furthermore, add salted kelp 6-8g, sesame oil 1 tbsp, and vinegar 1 tsp.
- Mix everything thoroughly. [Pro Tip!] The sliminess of the okra and natto combine to create a texture that coats rice and hiyayakko (chilled tofu) well.
- Serve the prepared Endless Slimy Okra over warm cooked rice 200g or silken tofu 150g.
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