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Okra no Ohitashi - En-tete

Okra no Ohitashi - Japanese Marinated Okra

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Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Course: Side dish
Cuisine: Japanese
Servings: 4
Author: Marc Winer

Ingredients

  • 20 okra pods about 200 g

Marinade

  • 200 ml dashi
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 0.5 teaspoon yuzu-kosho optional
  • 0.5 teaspoon salt

For the itazuri salt rub

  • 1 teaspoon salt

Procédé

Make the marinade

  • In a small saucepan, combine the dashi, sake, mirin, and salt.
    200 ml dashi, 1 tablespoon sake, 1 tablespoon mirin, 0.5 teaspoon salt
    Okra no Ohitashi - Dans une petite casserole, réunir le dashi, le saké, le mirin et le sel.
  • Bring to a gentle boil over medium heat, then remove from the heat and let cool.
    Okra no Ohitashi - Dès l'ébullition, couper le feu.
  • Once the marinade is cool, stir in the yuzu-kosho.
    0.5 teaspoon yuzu-kosho

Prepare the okra

  • Trim the okra by cutting off the stem ends, then use a knife to pare away the tough collar around the base (gaku).
    20 okra pods
    Okra no Ohitashi - Équeuter les okras en coupant le bout des tiges.
  • On a cutting board, rub the okra with the salt reserved for the itazuri to remove the fuzz and smooth the surface.
    1 teaspoon salt
    Okra no Ohitashi - Parer au couteau le collet dur autour de la base, le gaku.
  • Blanch the okra for 1 minute in boiling water, until bright green, then immediately plunge it into cold water to stop the cooking. Pat dry thoroughly.
    Okra no Ohitashi - Blanchir les okras à l'eau bouillante environ 1 minute, jusqu'à une couleur bien vive.

Marinate

  • Pour the marinade into a jar or airtight container. Add the okra and make sure it is submerged, then refrigerate for at least 1 hour before serving.
    Okra no Ohitashi - Y immerger les okras.

Notes

  • For a milder marinade, leave out the yuzu-kosho.
  • Chilling time (at least 1 hour) is not included in the total time.
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