Japanese Style Seasoned Okra (Vegan) is a simple & light vegan Japanese side dish which is a perfect accompaniment for a bowl of Japanese rice. This dish can be served either at a room temperature or chilled. It can also be prepared gluten free if you replace soy sauce with tamari.
First, prepare the dressing. In a medium to large prep bowl, combine soy sauce, toasted sesame oil, sea salt, sugar, white pepper and toasted sesame seeds (ground or whole.) Use a whisk to mix well and set it aside.
In a small sauce pan, start boiling water for cooking okra.
Meanwhile, prepare okra. Place the okra in a colander and gently rinse under running water. Use a clean kitchen towel (paper towel) to gently pat to dry them. Next, use a knife to peel off the brown edge around the head of a okra then trim off the very tip (head side) of it. Repeat the process.Note: This step is highly recommended for a better texture however if you don’t feel comfortable with your knife skill, skip the peeling process and just trim off the very tip of okra (head side.)
After peeling and trimming, place 5-6 pieces of okra on a cutting board. Sprinkle about 1/8 tsp sea salt over the okra. Use your hand to roll them gently back and forth to massage and set them aside (leave the salt on.) Repeat the process. This step is to remove some of the hair and to get rid of prickly hair on the surface of okra. There will be hair remained on the okra but this is completely normal.Tips: Use about 1/8 tsp per 5-6 pieces of okra --- 1/2 to 3/4 tsp total.)
Once all the okras are massaged, prepare an ice bath then start cooking. Add 2 tsp sea salt to the boiling water then add the okra and cook for 60-90 seconds (up to 2 minutes.) Once okra is at your desired texture, transfer to the ice bath to shock them.Tips: Cooking for 60 seconds will result for a crispy bite, 90 seconds for a little tenderer texture, and 2 minutes for very tender.
Remove the okra from the ice bath and drain well. Use a clean kitchen towel (paper towel) to gently pat to remove the excess water.
Slice the okra in half or third diagonally depending on the size.Tips: Less cut-open surface of okra will result less slimy texture in the end.
Transfer to the bowl with the dressing made in step 1. Toss and dress with the dressing gently. Adjust the seasoning with a pinch of salt if necessary.
Serve at a room temperature or chilled with a bowl of rice or as an appetizer.
Notes
Choosing a Right Size of Okra
It’s best to use small to medium size okra which are tender. Large size okra tends to be stringy and tough.
Sliminess of Okra
Okra is naturally slimy especially the inside (the seeds) is exposed.
To make it less slimy for this recipe;
Handle them gently when rinsing, cooking, cutting etc.
Keep the exposure of cut-opened sides to minimum.
Cook in the hot water for the recommended time according to the recipe instructions (not longer than that.)
Don’t let them soak in the ice bath (or any liquid in general) for too long.
Ground Toasted Sesame Seeds
In Japanese cooking, ground toasted sesame seeds are used often especially in a simple seasoned dishes like this recipe.
Ground toasted sesame seeds blend better in a dressing and releases more flavor and the aroma.
Grinding toasted sesame seeds is preferred (optional) however, you can use them as whole to keep it simple and easy.
You can grind toasted sesame seeds using a Western mortar and pestle or preferably the Japanese mortar and pestle called “suribachi and surikogi” for easier grinding.
How to Serve
It’s best to serve as a side dish with a bowl of Japanese rice.
You can serve either at a room temperature or chilled in the fridge
How to Store
You can save any leftover in an airtight container, keep in the fridge and consume within 2-3 days.