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–+ servings

Yamitsuki Shio Okra (Addictive Salted Okra)

Prep Time10 minutes
Cook Time1 minute
Marinating Time3 hours
Total Time3 hours 11 minutes
Author Yuto Omura
Servings 4 servings

Ingredients  

  • 16 okra
  • 1 tsp sea salt coarse type

Marinade

Instructions 

  • Wash 16 okra and cut off the stems, then peel the thick part around the top.
    peeling the top of okra with petty knife
  • Bring a small pot of water to a rolling boil. While you wait, sprinkle the okra with 1 tsp sea salt and rub the surface of each one to remove the fine hairs/fibers.
    rubbing okra with salt to remove hairs/fibers
  • Prepare a bowl of ice water and set it by the stove. Wash the salt off of the okra, then place them in the pot boiling water for 1 minute.
    blanching okra in a pot of water on the stove
  • Use a mesh spoon to scoop the okra out of the pot and into the ice water. Chill for a few minutes.
    blanched okra soaking in a steel bowl of ice water
  • Take a container large enough to fit the okra (but not too big- we want them to be submerged) and add 240 ml water, 1 tbsp Japanese light soy sauce (usukuchi shoyu), ½ tbsp salted kelp (shio kombu), ½ tbsp toasted sesame oil, 1 tsp dried red chili pepper, 1 tsp honey, and ¼ tsp dashi granules. Mix until dissolved. (Tip: Use warm water to help the ingredients dissolve more quickly/easily.)
    marinade for shio okra in a white container with blue rim
  • Drain the okra through a colander and shake thoroughly to remove the excess water. You can also pat them dry with kitchen paper to avoid diluting the marinade. Place them in the marinade, then cover and refrigerate for at least 3 hours.
    okra in marinade in a white container with blue rim on a white background
  • Enjoy!
    shio okra in a white bowl with chili and shio kombu on an ashy wooden background

Notes

Note: The nutritional information includes the pickling liquid.