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.