Rub okra with salt and roll on a cutting board. Boil for 30 seconds, rinse in cold water, and drain.

Cut off okra stems and slice into rings. Remove the pit from umeboshi and mash it.

Mix okra, umeboshi, ponzu soy sauce, and grated ginger in a bowl until sticky (ume okra sauce).

In a separate bowl, beat eggs and mix with natto, its sauce, milk, and dashi granules (egg mixture).

Heat salad oil in a frying pan over high heat, then reduce to medium. Pour in the egg mixture and stir with chopsticks. Fold in half when semi-cooked and shape.