Japanese cuisine · Salads & Mezze

Natto no Aemono

Fermented soybeans stirred until frothy and mixed with blanched okra, spring onion and soy sauce.

Ingredients · for 4 servings

• 2 packs natto (40 g each)
• 150 g okra pods
• 3 spring onions
• 2 tbsp soy sauce
• 1 tsp mustard (Japanese karashi, or substitute hot mustard)
• 1 tsp kombu dashi (plant-based)
• 1 tsp sesame seeds
• 1 pinch salt

Instructions

1. Wash the okra pods, cut off the tough stem ends and rub the pods between your hands with the pinch of salt to remove the fine fuzz.
2. Bring salted water to a boil and blanch the okra in it for 2 min., shock immediately in cold water and cut into 5 mm thin slices - this releases the typical sliminess.
3. Empty the natto from the packs into a bowl and stir vigorously with chopsticks in one direction 40-50 times, until dense white strands and a light foam form.
4. Add soy sauce, mustard and dashi and stir another 20 times so the seasoning is fully incorporated.
5. Fold in the cooled okra slices and two finely sliced spring onions, mixing only loosely.
6. Arrange in four small bowls, sprinkle with the remaining spring onion and sesame seeds and serve with hot rice.