ネバネバ

This dish was quite simple, but deceptively time-consuming to make. It was also quite messy! Good thing my specialty is cleaning up after dinner.

First, Yusuke boiled okra, chopped it all up (a very sticky operation!), and combined it with prepared (i.e., microwaved) natto.

Next, he finely chopped cabbage and boiled it.

The cabbage went into big bowls, onto which the natto-okra mixture was poured, followed by hot springs eggs.

Last came a sauce of water, dashi, soy sauce, mirin, sake, and sugar. We also added a sprinkle of しちみとがらし(shichimi togarashi, seven spices mix).

Then we stirred it all up and ate!

This dish is incredibly great for soothing stomachs with its ネバネバ texture (neba neba, i.e., slipperiness) and extremely low caloric content.

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