If the okara is too moist, either microwave it or lightly cook it in a frying pan.
Combine the okara and natto in a bowl. If the smell concerns you, place the natto in a strainer and rinse with water.
Mix in the dried seaweed as-is without rehydrating. Add the Japanese leek, katakuriko, and salt. Mix well.
If it's too difficult to mix, dilute with a small amount of soy milk or water.
Form into an oval shape. Cook in an oiled frying pan until the surface is crispy.
Reduce to low heat, add the combined sauce ingredients and mix together and serve.
Story Behind this Recipe
This is a main dish that gets no complaints, even though it's vegetarian!
The unique natto smell only gets stronger as you cook it. If it concerns you, put the natto in a strainer and wash away the stickiness with water to reduce the smell. The texture may change depending on the amount of moisture in the okara. By reducing the moisture and using a lot of katakuriko, you can increase the density. For a more moist texture, add soy milk.