Okura Ohitashi (Japanese Okra Salad)
User Reviews
4.8
Okura Ohitashi (Japanese Okra Salad)
Description
In Okura Ohitashi, fresh okra pods are prepped by trimming the stems and peeling away the tough outer layer, minimizing bitterness and tough texture. The okra is seasoned lightly with kosher salt rubbed onto the surface to brighten the green color and reduce any bitterness.
The pods are then briefly blanched in salted boiling water, preserving their color and creating a tender yet crisp bite. After shocking in ice water to halt cooking, excess moisture is gently pressed out. The okra rests in a marinade made by simmering mirin to remove alcohol, then combining with a traditional dashi broth and soy sauce. This marinade imbues a delicate balance of umami and sweetness into the vegetable.
The dish is often served chilled, garnished with katsuobushi dried bonito flakes that add a smoky, savory layer, although these can be omitted for vegetarian or vegan versions. The overall result is a light, texturally interesting salad suitable as a side dish to meals emphasizing Japanese flavors.
Ingredients
- 10 okra (100 g, 3.5 oz)
- ½ tsp kosher salt Diamond Crystal brand
For the Marinade
- 1 cup dashi for vegan/vegetarian, make Vegan Dashi; here are 3 ways to make dashi. I usually make the standard Awase Dashi with kombu and katsuobushi, Japanese soup stock
- 2 Tbsp soy sauce or use regular soy sauce; Tip: we use usukuchi soy sauce when you want to keep the broth/sauce color light, usukuchi (light-colored
- 2 Tbsp mirin
For the Topping (optional)
- katsuobushi omit for vegetarian/vegan, dried bonito flakes
Instructions
- Gather all the ingredients.
- Cut off the stem ends of 10 okra. Peel off the hard part around the tops of the okra as shown in the picture below.
- They should look like this. Tip: If you cut the end completely, water gets inside.
- Bring enough water to a boil. Sprinkle ½ tsp Diamond Crystal kosher salt over the okra and rub gently on the cutting board. Tip: This brings out the bright color of any green vegetables (such as cucumbers) and removes the bitter taste.
- Once the water has come to a boil, put in the okra (without removing the salt) in the boiling water and blanch for 1–2 minutes.
- Drain and cool the okra in iced water. As soon as they are cool, remove from the water and squeeze gently to remove excess water. Set aside.
- In a small saucepan, add 2 Tbsp mirin and let the alcohol evaporate for 1–2 minutes.
- When there is no more alcohol smell, add 1 cup dashi (Japanese soup stock) and 2 Tbsp usukuchi (light-colored) soy sauce. Once it boils, turn off the heat and set aside.
- Transfer the okra to a shallow glass baking dish. Pour the marinade into the dish while the marinade is still warm. Let steep at room temperature for at least 1–2 hours before serving.
To Serve
- Plate the okra on a serving dish, drizzle some marinade over the okra, and sprinkle with katsuobushi (dried bonito flakes). You can serve it at room temperature or chilled. Enjoy it within 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 19 kcal
% Daily Value*
| Calories | 19kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 188mg | 8% |
| Potassium | 100mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 8mg | 9% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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