| Recipe | Crunchy Zingy Ginger Okra

We don't always have Japanese style dinners at home, but when we do, it often consists of a selection of dishes to accompany rice. 

This is one of the dishes that I made lately using okra. Okra may seem like one of those veggies that you have to acquire a taste for but it is really popular throughout Africa, and Asia and is often used in Japanese cooking.

Personally, I like okra when it is still crunchy on the outside. Overcooked okra is just a slimy mess. This chilled recipe retains crunch, succulence and adds bags of flavour.

Crunchy Zingy Ginger Okra


1 pack of okra
1/2 teaspoon Grated ginger
1/2 teaspoon sugar
1/2 tablespoon soy sauce
2 tablespoons rice vinegar
1 1/2 tablespoons vegetable oil


1. Trim the ends off the okra and wash.

2. Mix together the ginger, sugar, soy sauce, vinegar and oil in a little bowl.

3. Pan fry the okra in a hot pan without oil.  Keep turning them and remove from heat when they start to turn a darker shade of green.

4. Transfer the okra into a bowl and spoon over the marinade. Cover with cling film and stick it into the fridge to chills right out.


  1. I certainly don't like the slimy insides of okra but will try your recipe out since it's got some asian flavors in there.

  2. Okra is one of very few vegetables that I have not yet tried - it isn't very common here in North America, but I have several Asian cookbooks packed with recipes for it and they've always made me curious. I feel like a simple recipe would be the best place to start so that I can really experience what okra itself tastes like... I'm bookmarking this one for future reference :)

  3. mmmm ladies's fingers! one of my favourite. I love it when it's a little crunchy too. it is very popular here in Malaysia. I am going to try this recipe soon, thanks for sharing xx

  4. This looks super yummy, feel starving now, haha :) xx

  5. I think Japanese might be the only Asians that love slimy??

  6. You like it too!! I am so happy to hear :)

  7. You're right. They have this icky stinky soy bean thing too right??

  8. You mean natto?? OH WE LOVE THAT. But you know - its a regional thing? It's popular in Tokyo but less so in Kansai areas.


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