Okra Salad
Okra Salad with Japanese Style – A Simple Summer Side Dish
When summer rolls around, one of the vegetables I always grab at the farmers market is okra. It’s fresh, affordable, and quick to cook. I know the texture, especially that signature sliminess can be a hit or miss, especially with kids. But to my surprise, my 5-year-old started eating okra after I made this dish!
This simple Japanese okra side dish, seasoned with ground sesame seeds, soy sauce, and dashi, is packed with umami and just the right balance of flavor and texture. It’s also incredibly easy to prep and makes a perfect side for any Japanese meal, or even part of a quick lunch bento.
RECIPE
Servings: 3-4
Time: 20 minutes
Ingredients:
10–15 pcs Okra
salt (for prepping okra)
2 tbsp sesame seeds
1 tsp dashi powder
½ tbsp soy sauce
1 tbsp mirin
1 pack katsuobushi (bonito flakes)
My Kitchen Tools
Instructions:
Prep the okra:
Sprinkle salt over the okra and rub them gently on a cutting board (a process called itazuri in Japanese) to remove fuzz and enhance color.
Rinse off the salt.
Boil:
Bring a pot of water to a boil.
Add the okra and cook for 1 to 1.5 minutes.
Drain and pat dry with a paper towel.
Slice and mix:
Cut the okra into bite-sized rounds.
In a bowl, combine ground sesame seeds, dashi powder, soy sauce, mirin, and katsuobushi.
Add the okra and mix well.
Serve:
Chill it slightly in the fridge or serve at room temperature as a side dish.
Tips and Variations
You can use white or black sesame seeds, but white gives a more traditional nutty flavor.
If you don’t have katsuobushi, you can skip it—but it really does add a savory umami boost.
My Kitchen Notes
This recipe became a staple in our summer meals. It’s one of those dishes that reminds me of my own childhood—and now it's part of my kids’ food memories too. It’s also a dish I often prep ahead and keep chilled for bento or quick dinners when it's too hot to cook.
