Grilled Abura-age Stuffed with Natto and Okra

Abura-age pouches stuffed with a natto, okra and Japanese green oinon mixture, then grilled to perfection. This aromatic appetizer goes great with a beer (or two)!

Grilled Abura-age Stuffed with Natto and Okra
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 (cut 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 ends. Place in a generous amount of water and boil for about 1 minute. Drain and set aside until cool enough to handle. Coarsely mince.


Place the okra in a bowl and combine with the natto, green onion rounds and 1 tsp of soy sauce.


Wrap the abura-age in between paper towels and roll a rolling pin over the surface to make them easier to open. Cut off one edge of each piece to make pouches. Chop up the cut-off edges and add to the natto mixture.


Stuff the abura-age pouches with the natto mixture.


Place a 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.