Okra Ohitashi – Japanese Okra Salad
Infuse some lightly blanched okra with a clean, savoury flavour using a soy sauce based marinade. Keep in the fridge to enjoy with any meal as a cool, crisp and refreshing counterpoint.
Ingredients
- Okra tops trimmed and washed
Marinade (all to taste, enough to cover the Okra)
- Dashi
- Soy Sauce
- Mirin
- Water
- Sugar
Instructions
- Simmer the marinade ingredients in a pot until combined, and there is no more alcohol smell from the mirin. Set aside.
- Clean and trim okra. Rub with salt.
- Blanche briefly in salted water, for no longer than a minute. Fish them out and shock in an ice bath.
- Drain okra well and arrange in a glass container. Cover with broth.
- Refrigerate overnight and serve chilled. Optionally, garnish with a sprinkle of sesame seeds.