Japanese cuisine · Salads & Mezze

Okura no Ohitashi

Blanched okra pods marinated in cold dashi-soy sauce and generously topped with bonito flakes.

Ingredients · for 4 servings

• 300 g okra pods
• 200 ml dashi
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tsp salt
• 1 handful bonito flakes
• 1 piece ginger (3 cm)
• 1 tsp sesame seeds

Instructions

1. Wash the okra pods, cut the stem end into a cone without opening the pod, and rub the pods firmly together with the salt until the fuzz comes off.
2. Bring the dashi to a boil with soy sauce and mirin, let it bubble for 1 min., then chill the marinade completely.
3. Bring salted water to a boil and blanch the okra in it for 90 sec.–2 min., until bright green but still crisp.
4. Plunge the pods straight into ice water, drain well and cut diagonally into two or three pieces.
5. Place the okra in the cold dashi marinade, cover and let it steep in the fridge for at least 30 min., until it has absorbed the seasoning.
6. Lift into small bowls with a little marinade, top with finely grated ginger, sesame seeds and plenty of bonito flakes, and serve chilled.