Blanched Okra
Wasabi Soy Sauce
An incredibly simple yet delicious blanched okra dish. The tender-crisp texture of the okra pairs perfectly with a sharp wasabi and soy dipping sauce for an addictive, highly nutritious side.
Okra is prized for its unique silky texture and vibrant color. Blanching it briefly and shocking it in ice water ensures it remains crisp and bright green without becoming mushy. Paired with the spicy kick of wasabi and the deep umami of dark soy sauce, this minimalist preparation elevates the humble vegetable into a refined, refreshing, and surprisingly addictive dish.
Ingredients
- 250 g fresh okra
- 1 tbsp salt (for soaking and boiling)
- 1 spray cooking oil
- 1 tsp wasabi paste
- 2 tbsp dark soy sauce
Instructions
- 1Blanch the okra
After soaking the okra in salt water for ten minutes to clean them, bring a pot of water to a rolling boil. Add the whole okra pods directly into the boiling water.
Tip: Soaking okra in salt water prior to boiling helps remove fine fuzz and surface impurities. - 2Season the boiling water
Add a small spoonful of salt and a spray of cooking oil into the bubbling water with the okra. Boil the pods for exactly three minutes to achieve the perfect tender-crisp texture.
Tip: Adding a little salt and oil to the blanching water coats the okra, helping it retain a bright, vibrant green color. - 3Transfer to an ice bath
Once three minutes have passed, quickly lift the boiled okra out of the hot pot. Transfer them immediately into a colander or bowl filled with ice water to cool down.
Tip: Shocking the cooked okra in an ice bath instantly stops the cooking process, preserving a crisp and silky texture. - 4Prepare the dipping sauce
While the okra cools, start preparing the simple dipping sauce. Squeeze a circular ring of bright green wasabi paste into a small white dipping dish.
Tip: Adjust the amount of wasabi to your personal preference depending on how much of a spicy kick you enjoy. - 5Pour soy sauce into the wasabi dish
Pour dark soy sauce from the bottle directly into the small saucer, letting it pool around the ring of wasabi to create a savory dipping sauce.
Tip: Pour gently to avoid splashing the wasabi out of place. - 6Chop and serve
Remove the fully cooled okra from the ice bath and place them onto a cutting board. Use a sharp cleaver to chop the pods into small, bite-sized segments, then arrange them neatly on a plate to serve.
Tip: Ensure the okra is completely cooled before cutting; this maintains clean edges and prevents the pods from turning mushy.
