Japanese Okra Salad (Goma-ae 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.

Why You’ll Love This Recipe

Quick and easy (ready in 20 minutes)
Kid-friendly (yes, even with okra!)
Packed with umami flavor
Great for meal prep or bento
Naturally gluten-free (if using GF soy sauce)

What is Japanese Okra Salad?

This dish is inspired by a classic Japanese preparation style called goma-ae, where vegetables are dressed with sesame-based seasoning.

Okra pairs especially well with this method because its natural texture helps the seasoning cling beautifully to each bite.

Tips for Preparing Okra

Use itazuri (salt rubbing): This removes fuzz and enhances color
Don’t overcook: 1–1.5 minutes is enough
Dry well: Helps prevent excess sliminess
Slice after cooking: Keeps texture balanced

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)

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.