Okura Ohitashi

Name: Okura Ohitashi
Prep time: 10 min
Cook time: 10 min
Total time: 1 h 50 min
Cuisine: Japanese
Ingredients: 10 Okras; 1/2 tsp salt; Katsuobushi; 1 cup dashi, 240 ml, use Kombu dashi for vegetarian; 2 Tbsp usukuchi soy sauce; 2 Tbsp mirin

Tender blanched okra soaks in a warm dashi, soy sauce and mirin marinade for a clean, savory Japanese side with delicate texture.

Side · Japanese · 6 ingredients

Prep 10 min · Cook 10 min · Total 1 hr 50 min · Makes 2 servings

Ingredients

10 Okras
1/2 tsp salt
Katsuobushi
1 cup dashi, 240 ml, use Kombu dashi for vegetarian
2 Tbsp usukuchi soy sauce
2 Tbsp mirin

Directions

Gather everything you need. Slice away the tail end of the okras, then pare off the firm ridge around the stem end as shown. The pods should stay intact at the top, since cutting that end all the way through lets water seep inside.
Bring enough water to a boil. Scatter kosher salt over the okras, then roll and rub them lightly against the cutting board. This helps brighten green vegetables, including cucumbers, and also tames bitterness.
When the water is boiling, add the okras with the salt still on them. Blanch them for 1-2 minutes.
Drain the okras, then cool them in iced water. Once they are cold, take them out of the water and press gently to get rid of extra moisture. Set them aside.
Pour the mirin into a small saucepan and heat it for 1-2 minutes so the alcohol can cook off.
Once the alcohol scent is gone, stir in the dashi and soy sauce.
As soon as the mixture reaches a boil, remove it from the heat and set it aside.
Place the okras in a shallow glass baking dish. While the marinade is still warm, pour it over the okras. Leave them to steep at room temperature for at least 1-2 hours before serving.