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The preparation:
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Wash the okra, trim the ends, sprinkle some salt over them, and then cook them.
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When the okra is soft, let them drain in a sieve, rinse them quickly with cold water, and cut them into bite-sized pieces.
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Place the sliced okra in a bowl and add the bonito flakes, soy sauce, and mirin.
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Mix everything well and, if you like, add a small drop of sesame oil and mix again.
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Arrange everything on a plate – and the dish is ready!
Table of contents:
Summary
Okura-okaka-ae showcases a delightful and healthy Japanese dish made from okra and bonito flakes (katsuobushi), which is especially popular during the hot summer months. This easy-to-make side dish, known as Okra with Bonito Flakes, is a staple in Japanese home cooking and izakaya menus alike. Originating primarily in warm regions like Okinawa, okra is celebrated for its fiber and mineral content, making it a nutritious choice. The site encourages creativity with variations, suggesting alternative bonito flakes, the addition of sesame, myoga (Japanese ginger), and the use of ponzu or soy sauce for enhanced flavor. Personal tips are shared for perfecting the dish, emphasizing the importance of not overcooking the okra to maintain its appealing crunch, and suggesting a touch of sesame oil for added aroma. This recipe is ideal for anyone looking to explore healthy and flavorful Japanese cuisine.Cultural Background
Okra is a super healthy vegetable that is especially popular in Japan during the hot summer. You can find it in salads, cooked dishes, and stir-fries. A classic is Okra with Bonito Flakes (Okura Okaka) – a simple yet incredibly delicious dish that is a must-have both in home cooking and on Izakaya menus.
In Japan, okra mainly grows in warm regions like Okinawa. In recent years, cultivation has also expanded to Honshu and Shikoku. The slimy texture of okra might not be for everyone, but it is full of fiber and minerals – perfect for relaxation and beauty!
Variations
With okra and bonito flakes, you can get really creative. Even small changes can make a big difference in flavor. For example, try using different bonito flakes or add additional vegetables!
The basic recipe uses bonito flakes, but why not add a bit of sesame or myoga (Japanese ginger) to enhance the aroma? Using ponzu sauce keeps everything nice and light. Soy sauce also plays a big role: dark soy sauce provides a robust flavor, while light soy sauce has a milder note.
If you prefer a more fishy taste, you can add dried baby sardines (Shirasu) or surimi (Kani Kama). This gives the dish a great seafood twist.
Ryusei's Personal Tip
Okra with bonito flakes is simple, but with a few small tricks, it gets even better! My secret tip: just use a little more soy sauce. This really highlights the bonito flakes and makes the umami flavor even more intense.
A small drop of sesame oil makes the dish even more fragrant – but not too much, otherwise it can become too heavy. And very important: do not cook the okra for too long! They should remain nice and firm. However, if you find okra too tough, you can cook them a bit longer to make them softer.
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