You know how some food combinations sound a bit unusual at first? That’s exactly what I thought when I first heard about okra natto. Growing up, I rarely came across either ingredient in my mom’s kitchen, let alone together in one dish. But after living in Portland and exploring different food cultures, I’ve learned that sometimes the most unexpected pairings create really interesting meals.
I discovered this combination at a local Japanese restaurant, and I’ll admit – I was skeptical. The slimy texture that both okra and natto are known for might make some people hesitate. But here’s the thing: when you prepare them together just right, they actually complement each other in a way that makes sense. Plus, both ingredients are packed with good-for-you nutrients, which is always a bonus in my book.
If you’re feeling adventurous and ready to try something different, this recipe might be just what you’re looking for. Don’t worry – I’ll walk you through each step, and you might be surprised by how much you enjoy it.
Why You’ll Love This Okra Natto
- Quick preparation – This Japanese-inspired dish comes together in just 15-25 minutes, making it perfect for busy weeknight meals or quick lunches.
- Nutritious ingredients – Both okra and natto are packed with nutrients – okra is rich in fiber and vitamins, while natto provides protein and beneficial probiotics.
- Simple ingredients – You only need 5 basic ingredients to make this dish, and once you have natto on hand, the rest are easy to find at any grocery store.
- Budget-friendly – With just a few affordable ingredients, you can create a healthy side dish that brings unique Japanese flavors to your table.
What Kind of Okra Should I Use?
Fresh okra is key for this recipe, and you’ll want to look for pods that are bright green and about 2-4 inches long. When shopping, gently squeeze the pods – they should feel firm but not hard, and avoid any that feel soft or show brown spots. The smaller pods tend to be more tender and less fibrous than larger ones, which can sometimes be tough and stringy. If you can only find frozen okra, it’ll work in a pinch, but the texture won’t be quite the same as fresh. Just make sure to thaw and pat it dry before using to remove excess moisture.
Options for Substitutions
While this is a pretty specific Japanese-inspired dish, here are some possible substitutions to work with:
- Natto: This is the star ingredient and honestly, there’s no real substitute that will give you the same unique texture and flavor. If you absolutely can’t find natto, you could try tempeh for a different fermented soybean experience, but know that the dish will be completely different.
- Okra: Fresh okra works best, but frozen okra can work in a pinch – just thaw and pat dry before using. If you’re not an okra fan, you could try green beans, though you’ll lose the signature texture that makes this dish special.
- Soy sauce: If you need a gluten-free option, tamari is your best bet. Coconut aminos can work too, but you might need to add a bit more since it’s less salty than regular soy sauce.
- Water: This is just for cooking the okra, so no substitutions needed here!
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking okra is dealing with its natural sliminess – to minimize this, avoid overcooking the pods and make sure to pat them completely dry after washing. A common mistake is cutting the okra before boiling, which increases the release of mucilage, so keep the pods whole and only slice them after they’re cooked and cooled. When combining with natto, temperature matters significantly – adding hot okra directly to cold natto can affect its signature sticky texture and unique flavor, so let the okra cool to room temperature first. For the best texture combination, stir the natto at least 50 times before mixing it with the okra – this develops its characteristic stringiness and helps it bind better with the vegetables.
What to Serve With Okra Natto?
This Japanese-inspired dish pairs perfectly with a bowl of steaming hot white rice – the rice helps balance out the strong flavors of the natto and creates a complete meal. Since this is a relatively light side dish, you might want to add some grilled fish like salmon or mackerel to make it more filling. A simple miso soup on the side works great too, and don’t forget to keep some extra soy sauce and spicy mustard (karashi) on the table for anyone who wants to adjust the seasoning. If you’re new to natto, having some pickled vegetables on the side can help balance out its unique taste.
Storage Instructions
Keep Fresh: Once prepared, okra natto is best enjoyed right away while the okra is still crisp and the natto maintains its fresh texture. If you need to store leftovers, place them in an airtight container in the fridge and eat within 24 hours – any longer and the okra might get too soft.
Prep Ahead: You can wash and trim the okra up to a day ahead, but I recommend not cooking it until you’re ready to serve. The natto should be taken out of the fridge about 15 minutes before mixing to come to room temperature for the best flavor and texture.
Note: This dish isn’t suitable for freezing since both okra and natto would lose their distinctive textures. The okra would become mushy, and the natto’s unique sticky texture wouldn’t hold up well after thawing.
| Preparation Time | 10-15 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 15-25 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 150-200
- Protein: 8-12 g
- Fat: 3-5 g
- Carbohydrates: 25-30 g
Ingredients
- 4 fresh okra pods
- 1 teaspoon salt
- 1 and 1/2 cups water
- 1/4 cup natto (fermented soybeans from japan)
- 1 teaspoon soy sauce (plus extra for serving if desired)
Step 1: Prepare the Okra
Begin by placing the okra on a cutting board.
Sprinkle approximately 1/2 teaspoon of salt over the okra.
Gently roll them back and forth to massage, which helps remove the tiny hairs on the surface.
Leave the salt on the okra and set it aside for the moment.
Step 2: Cook the Okra
Bring 3 cups of water to a boil in a small pot.
Once boiling, reduce the heat to medium or medium-high.
Add 1/2 teaspoon of salt to the water.
Carefully add the salt-covered okra to the pot to avoid splashing.
Cook for about 2 minutes.
Immediately transfer the okra to an ice bath to halt the cooking process and preserve the color and texture.
Once cooled, remove the okra from the ice bath and gently pat them dry to remove excess water.
Step 3: Slice and Combine Ingredients
On the cutting board, cut off the very top of each okra pod.
Slice the pods thinly, about 1/8 inch thick.
Transfer the sliced okra to a small prep bowl.
Add the natto to the bowl and a dash of soy sauce.
Using chopsticks, stir in a circular motion until the mixture becomes stringy and well-combined.
This vigorous stirring helps to enhance the texture and flavor.
Step 4: Serve
This dish can be enjoyed immediately as a fresh appetizer or served on top of a warm bowl of rice for a more filling option.
If desired, drizzle extra soy sauce over the top for additional flavor.
Enjoy your dish!