This recipe for 'Devilishly Delicious Pickled Okra' is a must-try, requiring only marination in a flavorful sauce. The umami-rich, sweet and savory Japanese-style marinade deeply infuses the okra, creating a mouth-watering dish. Perfect for hot weather, it's also recommended as a refreshing side dish that can be prepared in advance!
Ingredients
Main Ingredients (3-4 servings)
- Okra, about 16 pieces
- Dried Kombu (Kelp) 2g
- Toasted Sesame Seeds 2 tsp
Seasonings
- [A] Water 200ml
- [A] Shiro Dashi (White Soy Sauce Base) 4 tbsp
- [A] Vinegar 1/3 tbsp
- [A] Rice Syrup 40g
- [A] Salt 1/4 tsp
Steps
- In a bowl, combine 200ml water and 2g dried kombu and let it soak overnight to extract the dashi.
- Finely slice the soaked kombu into long, thin strips about 8mm wide.
- Place the sliced kombu in a microwave-safe container and heat for 30 seconds at 600W.
- In the microwave-safe container with the heated kombu, add 4 tbsp Shiro Dashi (White Soy Sauce Base), 1/3 tbsp vinegar, 40g rice syrup, and 1/4 tsp salt. Mix until the rice syrup dissolves to create the marinade. (Key Tip!) If using 3g salt-seasoned kombu instead of plain dried kombu, do not add the 1/4 tsp salt.
- Sprinkle a pinch of salt on 16 okra and roll them on a cutting board to lightly rub the surface (itazuri).
- Blanch the okra, after itazuri, in boiling water for about 1 minute.
- Drain the blanched okra in a colander, rinse with cold water to cool down, and thoroughly pat dry.
- Trim the very tips off the ends of the dried okra and place them in the container with the marinade.
- Add 2 tsp toasted sesame seeds to the container with the okra and marinade. Mix well and let it marinate in the refrigerator for 2-3 hours. (Key Tip!) The longer it marinates, the more flavor it absorbs. Remove and store when it reaches your desired taste.
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