Okura Nikumaki (Juicy Pork Belly Roll Up Okra)

Okura Nikumaki（オクラ肉巻き）

What kind of dish is Okura Nikumaki??

buta bara = pork belly

Okura Nikumaki is made by wrapping okra in pork belly and grilling it. The rich flavor of the pork belly and the texture of the okra make this dish attractive.

Okura has a very cute star shape when cross-sectioned, making it the perfect ingredient for character bento (bento boxes with flashy decorations).

Okra is a kind of green and yellow vegetable, and when heated, it becomes slightly sticky. It has a nice crunchy texture. This stickiness contains pectin, which is a dietary fiber.

Pectin is said to have the effect of promoting bowel movements and suppressing the rise of blood sugar levels. Sticky ingredients are very popular in Japan. For example, natto, nameko, and mekabu.

Okra is in season in the summer, but frozen diced okra can be purchased at supermarkets at other times of the year. It is very versatile and can be mixed with mekabu, natto, or mokuzu, or used as an ingredient in soup, so I always keep it in my freezer.

NUTRITION FACTS of Okura Nikumaki (Juicy Pork Belly Roll Up Okra)

TOTAL NUTRITION VALUE

• 823 kcal
• Protein 27.0 g
• Fat 77.4 g
• Carb 11.0 g
• Salt Equivalent 2.7 g

INGREDIENTS for Okura Nikumaki (Juicy Pork Belly Roll Up Okra) (2SERVINGS)

• 7 Okra 100g
  • Salt 1g
  • Pepper moderate amount
• 7 Thinly sliced pork belly 180g
• Sesame oil 5g
• ☆Soy sauce 10g
• ☆Mirin 5g
• ☆Sake 15g

Okura Nikumaki (Juicy Pork Belly Roll Up Okra)　COOKING INSTRUCTIONS

1. Rub salt and pepper into the okra.
2. Rub the okra together. This will remove the fine hairs on the surface of the okra, improving its texture when eaten.
3. Cut off the hard part of the top of the okra.
4. Place okra on top of the pork belly
5. Tightly wrap the meat around the okra. It’s good to pull the meat lightly while wrapping it.
6. Heat the sesame oil in a frying pan and grill the meat. If you put the end of the roll down, it will not lose its shape.
7. Wipe off the excess fat when the whole surface is browned.
8. Add soy sauce mirin and sake.
9. When the seasoning is spread all over, it’s complete.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。 レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。 日本の家庭料理のレシピを英語で紹介しています。 圧力鍋とオーブンを使う料理が得意です。 日本食・和食に興味を持ってもらえたら嬉しいです。 よろしくお願いします(*ˊᵕˋ)♡‧₊