| 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.