RecipeOkra nibitashi (simmered in dashi soup and served cold)

In order to brighten the green of okra, use usu-kuchi soy sauce. The okra absorbs the flavor of the dashi soup as it cools down, so be sure to cool it down sufficiently.

Ingredients

about 10 okra (about 100 g)

500 mL dashi soup

2 tbsp (30 mL) mirin

2 tbsp (30 mL) usukuchi soy sauce

a pinch of salt

Directions

1 Cut off the top and bottom parts of okra with a knife. Trim the edges of the top part and make a vertical slice.

2 Knead the okra briefly with a small amount of salt to remove the fuzz. Do this step quickly as the okra would be too salty otherwise.

3 Put the dashi soup, mirin, and usukuchi soy sauce into a pot, bring it to a boil, add the okra into the pot, and cook it for about 1 minute briefly.

4 Turn off the heat and chill the pot in icy water. As the okra cools down, it absorbs the taste, so this chilling step is important. *It may also be good to cool it down in a fridge for 1 day.

Tips
Japanese
Liquid Measures:
1 cup = 200ml = 6.76 fl oz
1 tablespoon = 15ml = 0.5 fl oz
1 teaspoon = 5ml = 0.16 fl oz

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