My husband's grandparents are from Okinawa, Japan so he grew up on an Okinawan/ Japanese influenced diet. Okra is a green vegetable that is grown and popular in the Okinawan diet. I remember eating okra the first time I visited my husband's parents and couldn't believe how tasty it was in his mother's homemade Japanese seasoning. I haven't got her original recipe yet but here's my version of Japanese stir-fried okra, I hope you like it as much as we do in our house!
Few handfuls of okra
1 tbsp sake (Japanese rice wine)
Half tsp sugar
1 tbsp soy sauce
Shichimi-togarashi (Japanese seven spice)
1. Wash the fresh okra under cold water and drain.
2. Using a sharp knife cut off the top and end of the okra. Then, slice about half an inch thick to allow the flavour to completely absorb into the okra pieces when stir-frying (see pic below).
3. Heat one tablespoon of vegetable oil on high heat on a non-stick frying pan.
4. Toss the okra pieces into the frying pan and after frying for about a minute add the sake and mix using a large spoon. Continue to fry for another minute. Then, sprinkle the sugar evenly over the okra and fry for another minute continuing to mix.
5. Finally pour the soy sauce over the okra. Take off the heat after one minute or less.
6. Season with shichimi-togarashi (Japanese seven spice).
- Okra can be found in Asian stores.
- This dish can be stored in the fridge in an airtight container and eaten hot or cold.
- Leftovers are perfect for a bento box (Japanese lunchbox).