Karaage-Style Fried Okra

If you’re looking for a quick side dish or snack that’s both crispy and flavorful, this Japanese Karaage style fried okra is a must-try. Lightly seasoned with garlic, soy sauce, and torigara (Japanese chicken stock powder), the okra gets coated in potato starch and fried to golden perfection. The result is a crunchy outside with a tender, savory inside that pairs perfectly with rice or works as a simple appetizer.

This recipe only takes a few minutes to prepare and is perfect when you want something tasty but easy.

RECIPE

Servings: 3-4

Time: 20 min

Ingredients:

15–20 pcs okra
2 tbsp potato starch
1 tbsp soy sauce
1 tsp torigara (Japanese chicken stock powder)
2 cloves garlic, grated
salt
cooking oil for frying (I used canola oil)

My Kitchen Tools:

Horo Pot for Frying

Instructions:

Prepare the okra
Massage the okra with salt to remove fuzz, rinse well, and pat dry.
Cut into bite-sized pieces.
Season and coat
In a bowl, mix the okra with grated garlic, soy sauce, torigara, and potato starch until evenly coated.
Fry until crispy
Heat cooking oil in a pan. Once hot, fry the okra for 1–1.5 minutes until golden and crispy.
Remove and drain on paper towels.

ingredients shopping

Tips

Serve alongside a cold beer for a quick snack.
Add a squeeze of lemon for freshness if desired.
Pair with steamed rice and miso soup for a simple Japanese-style meal.

What is Karaage?

Karaage (唐揚げ) is a popular Japanese cooking method where bite-sized pieces of food—most famously chicken—are marinated, coated in starch or flour, and then deep-fried until golden and crispy. Unlike Western fried chicken, karaage often uses potato starch for the coating, which creates a lighter, crispier texture.

While chicken is the most common version (often called tori no karaage), the technique can be used for other proteins like fish, seafood, or even vegetables—just like this Okra Karaage. It’s a fun twist on a Japanese classic, giving you the same crispy crunch and savory flavor in a plant-based way.