Tasty Japanese Okra Recipe

If you ask me, okra is one of those vegetables that doesn’t get enough love in American kitchens.

This Japanese-style okra dish is a simple side that brings together the mild, green flavor of fresh okra with classic Asian seasonings. The quick cooking method keeps the okra crisp-tender, while soy sauce and sesame add a nice savory note.

It’s tossed with ginger and garlic, then finished with a sprinkle of toasted sesame seeds – a cooking technique I learned from my favorite Japanese cookbook. The result is tender but not mushy, with just the right amount of seasoning.

It’s a fuss-free side dish that goes well with rice and grilled fish, perfect for weeknight dinners.

What Kind of Okra Should I Use?

For Japanese-style okra dishes, you’ll want to look for fresh, young okra pods that are bright green and between 2-4 inches long. Small to medium-sized pods are ideal since they’re usually more tender and less fibrous than larger ones. When shopping, pick okra that feels firm and snaps cleanly when bent – if it’s rubbery or soft, it’s probably past its prime. While frozen okra can work in some recipes, this Japanese preparation really shines with fresh okra since it helps maintain that characteristic crispness. Just remember to check that there aren’t any brown spots or blemishes on the pods before buying.

Options for Substitutions

While this simple Japanese recipe is best with its original ingredients, here are some substitution options if you need them:

• Okra: Fresh okra works best for this recipe, but if you can only find frozen okra, that’s okay too. Just make sure to thaw and pat it dry before cooking. However, I wouldn’t recommend substituting okra with another vegetable as its unique texture is key to this dish.
• Bonito flakes (Katsuobushi): If you can’t find bonito flakes, you can use dried shiitake mushroom powder for a different but still umami-rich flavor. Another option is to use a small piece of dried kombu (seaweed). For vegetarians, nutritional yeast can add a similar savory note.
• Soy sauce: Regular Japanese soy sauce works best, but you can use tamari for a gluten-free option. Coconut aminos can work too, though the flavor will be slightly sweeter and less salty – you might need to adjust the amount.
• Ice water: This is important for maintaining the okra’s crisp texture and bright color – there’s no real substitute, but very cold tap water can work if you don’t have ice.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking okra is dealing with its natural sliminess – to minimize this, never wash okra after cutting it, and instead clean the pods thoroughly while they’re still whole and dry them completely.

Another common mistake is overcooking the okra, which can make it unpleasantly mushy and increase the slimy texture – instead, blanch it quickly for just 1-2 minutes until bright green, then immediately transfer to ice water to stop the cooking process and maintain its crisp texture.

When preparing the dish, make sure to pat the okra completely dry after blanching before adding the bonito flakes and soy sauce, as excess moisture can make the bonito flakes clump together and prevent them from sticking to the okra properly.

For the best flavor balance, add the soy sauce gradually and taste as you go – it’s easier to add more than to fix an overseasoned dish.

What to Serve With Japanese Okra?

This simple Japanese okra dish makes a perfect side dish for a traditional Japanese meal. Since it’s light and refreshing, it pairs really well with grilled fish like salmon or mackerel, or you can serve it alongside a steaming bowl of white rice and miso soup for a complete meal. I love adding it to a larger spread of small dishes (called kobachi in Japanese cooking) – try serving it with other room temperature sides like cucumber sunomono or chilled tofu. If you’re making this for dinner, it fits right in with heartier dishes like teriyaki chicken or tonkatsu too.

Storage Instructions

Keep Fresh: This Japanese okra dish is best enjoyed right after cooking while the okra is crisp and the bonito flakes are fresh. If you have leftovers, place them in an airtight container in the fridge for up to 24 hours. Keep in mind that the texture of the okra might become slightly softer.

Prep Ahead: You can wash and trim the okra up to a day ahead and store it in an airtight container in the fridge. This makes it super convenient when you’re ready to cook. Just remember that cut okra can get slimy, so it’s best to prepare it just before cooking if possible.

Serve: If you’re serving leftover okra from the fridge, let it come to room temperature for about 10 minutes first. The bonito flakes might lose some of their wave-like movement, but the dish will still taste good. I don’t recommend freezing this dish as it can affect the texture of the okra.

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 70-90
• Protein: 3-5 g
• Fat: 0-1 g
• Carbohydrates: 15-20 g

Ingredients

• 150g (5.3 oz) of okra
• A pinch of salt
• A bowl of ice water
• 5g (0.2 oz) of bonito flakes
• Soy sauce

Step 1: Prepare the Okra

Using a knife, carefully stab each okra on the side to make a tiny incision.

This step is important as it prevents the okra from exploding when boiled.

Set the prepared okra aside as you proceed to the next step.

Step 2: Boil the Okra

Fill a pot with water and bring it to a boil.

Add a pinch of salt to the boiling water, then add the prepped okra pieces.

Boil the okra for 2 minutes to ensure they are cooked while retaining their bright green color and slight crunchiness.

Step 3: Cool and Slice the Okra

After boiling, immediately transfer the okra pieces to a bowl of ice water to cool them rapidly.

This will help maintain their color and texture.

Once cooled, drain the okra well, remove the stem end, and slice crosswise into 2mm (1/16″) slices.

Expect some sliminess while slicing the okra, which is normal.

Step 4: Assemble the Dish

Place the sliced okra into two serving bowls.

Top each serving with bonito flakes for added flavor and texture.

Add a small amount of soy sauce to each bowl, then mix well to ensure that the bonito flakes and okra are coated evenly with the soy sauce.

Step 5: Serve and Enjoy

Your okra salad is now ready to serve.

It can be enjoyed on its own or as a side dish alongside a bowl of rice.

The combination of chilled okra, savory bonito flakes, and soy sauce creates a refreshing and flavorful dish.