A healthy okra gratin that's ready in minutes with no knife required – just mix and bake! Using frozen chopped okra and corn, seasoned with dashi powder and bonito flakes for a Japanese flavor. The key is to gently steam-grill over low heat even with a small amount of flour. Primarily vegetables and eggs, this is a guilt-free, satisfying snack recipe.
Ingredients
Main Ingredients (2 servings)
- Frozen chopped okra 200g
- Whole corn 100g
- Cake flour 3 tbsp
- Eggs 2
- Vegetable oil
- Sesame oil
Seasonings
- Dashi powder 1 tsp
- Soy sauce 1 tsp
- Bonito Flakes (Katsuobushi) 1 pack (6g)
Steps
- Place frozen chopped okra 200g in a microwave-safe bowl and microwave on 600W for 2 to 2 minutes 30 seconds to thaw. Drain in a colander.
- Add the drained okra to a bowl, along with whole corn 100g and cake flour 3 tbsp. Mix well.
- Once the flour is evenly distributed, add dashi powder 1 tsp, soy sauce 1 tsp, Bonito Flakes (Katsuobushi) 1 pack (6g), and 2 eggs. Mix until uniform.
- Heat vegetable oil in a frying pan.
- Once the pan is hot, reduce to low heat and spread the mixed ingredients evenly in the pan.
- Cover with a lid and gently steam-grill over low heat for 14 to 15 minutes. (Key tip!) Because frozen okra has a lot of moisture, it will set nicely if cooked slowly over low heat, even with a small amount of flour.
- If the center of the mixture is still soft, carefully transfer the mixture onto a plate (beware of burns).
- Cover the plate with the frying pan and flip the mixture back into the pan.
- Reshape any crumbled parts, cover again with a lid, and steam-grill over low to medium heat for 3 minutes.
- Once the mixture is firm and browned, drizzle in a little sesame oil and crisp up the surface. (Key tip!) Using butter instead of sesame oil also yields delicious results.
- Cut the cooked okra gratin into bite-sized pieces and arrange on a plate.
- While the base flavor is present, if you prefer more flavor, serve with ponzu, soy sauce, or mayonnaise.
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