Okra Japanese Style Food

OKRA JAPANESE STYLE

Okra Japanese Style image

I have seen the huge differences of opinion over okra on 'Zaar, so I just had to try this (my first ever okra) when it was offered to me in Japan. I'm now an okra convert, but maybe it was the simple and delicious way it was served to me!

Provided by JustJanS

Categories Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

1 lb okra
1 inch ginger
2 tablespoons soy sauce

Steps:

Bring a saucepan of water to the boil.
Drop in the okra and boil for 2-3 minutes.
Rinse under cold water, then drain again.
Serve with the dipping sauce.
Dipping Sauce: Grate the ginger into the soy sauce just as you are serving the okra.

MAXANNE'S JAPANESE OKRA

Maxanne's Japanese Okra image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 4 to 6 appetizer servings

Number Of Ingredients 4

Ingredients

3/4 pound okra
1 package katsuobushi (shaved bonito fish)
Pinch of toogarashi (red pepper flakes)
Shoyu (soy sauce) to taste

Steps:

Wash then boil the okra in a saucepan of boiling water until almost tender but still firm. Drain and put in refrigerator to cool. When ready to eat, slice okra into 1/4-inch rings, put in small mixing bowl and then add bonita flakes. Stir and add shoyu to moisten and to taste and add a touch of toogarashi, depending on how spicy you like it. Best eaten with Japanese rice.

SIMPLE JAPANESE-STYLE OKRA

Simple Japanese-Style Okra image

Make and share this Simple Japanese-Style Okra recipe from Food.com.

Provided by Stovepipe

Categories Vegetable

Time 12m

Yield 3 serving(s)

Number Of Ingredients 3

Ingredients

8 ounces fresh okra
soy sauce
bonito flakes

Steps:

Bring a large pot of lightly salted water to a rapid boil.
Wash the okra thoroughly.
Put whole okra into rapidly boiling water and cook for 2 minutes.
Drain.
When okra is cool enough to handle, cut in thin slices and place in serving dishes, discarding the stems.
Serve topped with bonito flakes and a little soy sauce.

Nutrition Facts : Calories 23.6, Fat 0.1, Sodium 6.1, Carbohydrate 5.4, Fiber 2.4, Sugar 0.9, Protein 1.5

GRILLED OKRA WITH CAJUN RéMOULADE

Grilled Okra With Cajun Rémoulade image

Okra is a popular item at robatayaki (grill) restaurants in Japan where the pods are pinned together with skewers into rafts. Turning rafts of okra (versus flipping individual pods) is the easiest way to grill them. Besides the charred smoky flavor grilling imparts to all vegetables, it also minimizes okra's slime factor - boiled or stewed okra tends to become mucilaginous. This is useful for thickening gumbo, but it's off-putting to many people who try to eat okra straight. In keeping with okra's Louisianan associations, this formula calls for dusting the okra with Cajun seasoning before grilling and serving it with a rémoulade sauce for dipping or spooning on top.

Provided by Steven Raichlen

Time 20m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Vegetable oil, for the grill grates
1 pound okra (small pods are the most tender)
3 tablespoons melted butter or extra-virgin olive oil
Cajun or Creole seasoning or blackening spice mixture, for sprinkling
3/4 cup mayonnaise
3 tablespoons Creole or Dijon mustard
1 tablespoon prepared horseradish
1 tablespoon pickle juice (optional)
1 teaspoon Tabasco or other Louisiana-style hot sauce, or to taste
1 teaspoon pimentón (smoked paprika)
1 teaspoon Cajun seasoning
1 tablespoon chopped fresh chives

Steps:

Set up your grill for direct grilling and heat your grill to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs.
Meanwhile, trim the very ends off the stems of the okra, but do not cut into the pods. Lay 4 to 6 okra pods side by side, alternating the positions of the heads and tails. Pin crosswise near the heads and tails with toothpicks or short metal or bamboo skewers to form rafts. If the bamboo skewers extend far beyond the okra, snip off the long ends of the skewers. Brush the okra rafts on both sides with melted butter and sprinkle with Cajun seasoning.
Make the rémoulade sauce: Place the mayonnaise in a mixing bowl and whisk in the mustard, horseradish, pickle juice (if using), hot sauce, pimentón, Cajun seasoning and chives. Transfer to 4 small serving bowls.
Arrange the okra rafts on the grate and grill (covered if you are using a gas grill), basting with any remaining butter and turning with tongs, until well browned on both sides, 2 to 4 minutes per side.
Transfer the okra to a platter or plates. Have each eater remove and discard the skewers and pick up the grilled okra with their fingers to dip in the rémoulade sauce.

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Okra Japanese Style Food

OKRA JAPANESE STYLE

I have seen the huge differences of opinion over okra on 'Zaar, so I just had to try this (my first ever okra) when it was offered to me in Japan. I'm now an okra convert, but maybe it was the simple and delicious way it was served to me!

MAXANNE'S JAPANESE OKRA

SIMPLE JAPANESE-STYLE OKRA

Make and share this Simple Japanese-Style Okra recipe from Food.com.

GRILLED OKRA WITH CAJUN RéMOULADE

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