An amazing cold Japanese-style pasta made with okra and wasabi. The stickiness of the okra and the refreshing taste of wasabi intertwine exquisitely, making it a perfect dish for summer. Its simple yet profound flavor is sure to impress everyone. The ease of preparation without using heat is also a major draw.
Ingredients
Main Ingredients (1 serving)
- Pasta (1.4mm) 100g
- Okra 1/2 pack (40g)
- Canned Tuna 1/2 can
- Salt 4 tsp
Seasonings
- [A] Olive Oil 1 tbsp
- [A] Soy Sauce 2 tsp
- [A] Hondashi 1/2 tsp
- [A] Wasabi 5cm
- Olive Oil for finishing to taste
Steps
- Peel the calyx around the okra like sharpening a pencil, then cut off the stem.
- Slice the okra into rounds. If you want a variety of textures, slice them diagonally.
- In a bowl, add Olive Oil 1 tbsp, Soy Sauce 2 tsp, Hondashi 1/2 tsp, Canned Tuna 1/2 can (including the oil), and Wasabi 5cm.
- Mix well to ensure all ingredients are thoroughly combined.
- Keep the prepared sauce thoroughly chilled in the freezer or refrigerator until serving.
- Also chill the plate for serving the cold pasta in the refrigerator until serving.
- Add plenty of water and Salt 4 tsp to a pot to create boiling water with a 1.5% salt concentration.
- In the boiling salted water, start cooking 100g of 1.4mm pasta for 1 minute longer than the package directions (total 6 minutes).
- Two minutes before the pasta is done, add the sliced okra and boil for 1 minute along with the pasta. [Pro Tip!] The ideal boiling time for okra is 1 minute, which leaves a crisp texture. Also, boiling pasta and okra together reduces dishes and transfers the okra's sliminess to the pasta.
- Drain the cooked pasta and okra in a colander and immediately cool them down in ice water. [Pro Tip!] Thoroughly chilling them in ice water until very cold tightens the noodles, making them more delicious.
- Squeeze the chilled pasta and okra firmly with both hands to completely drain the water. [Pro Tip!] This step is crucial because if the water is not thoroughly squeezed out, the sauce's flavor will be diluted and result in a bland dish.
- Add the drained pasta and okra to the chilled bowl with the sauce and mix well to coat.
- Taste and adjust the seasoning with about Salt 1/2 tsp if the flavor is too light.
- Neatly plate the pasta by coiling it onto the chilled dish, and garnish with any remaining okra on top.
- Drizzle lightly with Olive Oil to taste for finishing, then it's done.
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