Okura Nikumaki Recipe: Juicy Pork Belly Wrapped Okra Star Rolls

Okura Nikumaki (Juicy Pork Belly Wrapped Okra)

Okura Nikumaki (Juicy Pork Belly Wrapped Okra) Okura Nikumaki is a delicious twist on a Japanese home-cooking staple. While wrapping various vegetables in pork is a very popular technique in Japan—with asparagus being the most classic choice—using okra offers a unique and delightful alternative.

The contrast between the rich, melty fat of the buta bara (pork belly) and the crisp, slightly sticky texture of the okra makes it an instant favorite for those looking to try something beyond the traditional asparagus roll.

Because okra reveals a beautiful star shape when sliced crosswise, it is a superstar ingredient for Kyara-ben (character bento) and colorful lunch boxes!

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The Magic of Okra

Okra is a nutritional powerhouse. When heated, it develops a signature stickiness caused by pectin, a soluble dietary fiber.

Health Benefits: Pectin helps promote healthy digestion and manages blood sugar levels.
The “Nebaneba” Factor: In Japan, “sticky” foods like natto, nameko, and mekabu are prized for their health benefits and unique mouthfeel.
Availability: While fresh okra peaks in summer, frozen diced okra is a versatile freezer staple for soups and side dishes year-round.

Ingredients (Serves 2)

Ingredient	Amount
Okra	7 pieces (approx. 100g)
Thinly sliced pork belly	7 strips (approx. 180g)
Salt & Pepper	To taste
Sesame oil	5g (approx. 1 tsp)
☆ Soy sauce	10g
☆ Mirin	5g
☆ Sake	15g

Cooking Instructions

Prep the Okra: Sprinkle salt over the okra and rub them together. This “massaging” process removes the fine prickly hairs, improving the texture. Rinse slightly if needed, then pat dry.
Trim: Cut off the tough “cap” and the very tip of the stem.
Wrap: Lay a strip of pork belly flat. Place an okra at one end and roll it up tightly. Tip: Lightly stretch the meat as you wrap to ensure it clings to the okra.
Season: Season the outside of the meat rolls with a little extra salt and pepper.
Sear: Heat sesame oil in a frying pan over medium heat. Place the rolls seam-side down first; this “seals” the meat so it won’t unravel.
Brown: Grill until the pork is golden brown on all sides.
Degrease: Pork belly releases a lot of oil. Use a paper towel to wipe off excess fat from the pan—this helps the sauce coat the meat better.
Glaze: Add the ☆ (Soy sauce, Mirin, Sake). Toss the rolls until the sauce thickens into a glossy glaze.
Serve: Once the seasoning is evenly reduced and bubbly, your Okura Nikumaki is ready!

Nutrition Facts (Total Value)

Calories: 823 kcal
Protein: 27.0 g
Fat: 77.4 g
Carbohydrates: 11.0 g
Salt Equivalent: 2.7 g

Enjoy your cooking! If you want to make it even lighter, you can swap the pork belly for thinly sliced pork loin.

📖Read the Japanese version of this article here! [星形が可愛い！オクラの肉巻き（豚バラのジューシー仕上げ）]　　

naokoan

Hi, I’m Naoko! I am a licensed Registered Dietitian in Japan, currently working in a hospital setting. My daily mission is to provide nutritious, healing meals to patients, ensuring that every dish supports their health and brings a smile to their face. My recipes are more than just cooking guides—they are built on scientific nutritional balance and clinical experience. Why I provide ingredients in grams (g): You might notice that all my recipes use precise gram measurements. This is because, as a dietitian, I believe that accuracy is the key to true health management. Whether you are tracking calories, managing salt intake, or simply want to recreate the exact flavor of a professional hospital kitchen, these measurements ensure your success and well-being. My Specialty: I specialize in high-pressure cooking and oven recipes that save time without sacrificing nutrition. My goal is to introduce the world to “Real Japanese Home Cooking”—dishes that are simple, budget-friendly, and body-friendly. I’m thrilled to share the wisdom of Japanese nutrition with you. Let’s cook our way to a healthier life!