Thursday, June 24th, 2010
Easing your way into something new is the approach I like to take. That's why I'm not gonna bring out the big guns and start talking about natto (fermented soy beans) for my first neba neba oooey gooey dish. I like a little neba neba (slimy) stuff every now and then. I always feel like I'm eating something super good for me when I eat it. Okura (okra) has a lot of texture from the crunch of the green skin, seeds and membrane and of course it's lovely slimy goodness.
Okra has a beautiful geometric shape and along with it's bright green color and pearly seeds, you don't have to do much to make it look pretty.
1 cup of cooked and chopped okra
1 teaspoon of vinegar
1 teaspoon of soy sauce.
1/4 cup of unpacked katsuobushi
1) Boil water and cook the okra whole for 2 minutes.
2) Drain and cool in cold water.
3) Cut off the ends and chop into 1/8 inch slices.
4) Add the soy sauce, vinegar and chopped okra and stir with chop sticks until foamy. About 2 minutes.
5) Mix in katsuobushi and serve.
Into a bowl for a wash.
Blanch the okra. You want them to maintain their crunch.
All lined up and ready to be chopped.
Sliced okra look like little flowers.
Mix and bring out that neba neba!