Okra Aemono: Seasoned Boiled Okra
“Okra?! What’s that?” It’s a fair question. If you live in Europe, Latin America, the US North or Canada, you may have never seen this odd-looking plant. It has certainly spread unevenly around the globe: by now its fleshy pods are a staple in East Africa, the Middle East, South Asia, the American South and in Japan, but for some odd reason hardly used in China!
This recipe makes for a quick, very healthy and flavourful side dish.
It’s particularly tasty mixed together with natto (fermented soybeans) and served as a topping for white rice. But if like many people (including many Japanese) you are not a big fan of natto, you can serve Okra Aemono on its own over rice. Delish.
- Soy Sauce
- Katsuobushi flakes
- Bring a pot of water to a boil
- Boil the okra for 2 minutes
- Drain and cool under cold water
- Cut the okra into pieces, discard the ends
- Season with soy sauce
- Add katsuobushi and mix
Serve as a side dish, or over rice.