I was never really a fan of okra growing up, the slimy texture was too weird for my picky tastes, and the only time I had ever eaten it was deep fried, where I felt the contrast between slimy and crunchy was even weirder. The guy just can’t get enough of the stuff, so I’ve had to learn to appreciate the unique texture over the years. It’s taken a while for me to get used to it, having a variety of ways to prepare it definitely helps! If you’ve only had okra deep fried, you don’t know okra yet!
Believe it or not, okra is not just for being breaded and fried. Japanese people have a certain fondness for sticky, slimy foods (like natto – fermented soybeans) so okra fits well in their category of ‘neba-neba’ foods, neba-neba meaning slippery, sticky or slimy. Okra is just as delicious served Japanese style, and way more nutritious! This is a super easy okra salad recipe, a perfect dish to make when you don’t want to put too much effort into a meal.
Recipe – Okra Salad:
– Bring a small pot of water to a boil, add the okra, and boil for 3 to 5 minutes.
– Drain the okra then let cool slightly. Cut the okra diagonally into several small pieces.
– Put the cut okra in a small bowl, mix in soy sauce, and refrigerate until ready to serve. Top with bonito flakes just before serving.
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