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Guruten (Gluten) Stir Fry

Tofu Shirataki Salad (Gluten free Cold Noodle Salad)


BAM 40: Ikura Don (Salmon Roe Rice Bowl), Shitake and Green Onion Osumashi and Salad.

BAM 39: Teriyaki Chicken, Okara salad, Daikon with Chirimen jyako and Rice.

BAM 38: Shake (Salmon) Rice, Satoimo and shimeji miso shiru, hiyayakko with komatsuna and salmon skin daikon oroshi

BAM 37: Sui-gyoza 3 (3 of 3)

BAM 36: Sui-gyoza 2 (2 of 3)

BAM 35: Cabbage Salad with Sesame Dressing, Suigyoza Soup, Eggplant and Bell Pepper Miso Stir fry and Rice

Matsutake Gohan

BAM 33: Yakiniku, Kimchi, Kimchee, Soy Bean Soup and Rice

BAM 32: Wafū Pasta 3: Sansai (Mountain Vegetable) Pasta

BAM 31: Nasu no Tuskemono (Fast and Easy), Turkey Hijiki Niku Dango (Meat Ball), Negitama (Egg and green onion) Miso Soup and Rice

Cooking Perfect Stove Top Japanese Rice (Update)

BAM 30: Okonomiyaki (American-Kitchen)

BAM 29: Okonomiyaki (Buta Tama) (Easy Breezy)

BAM 28: Classic Osaka-Style Okonomiyaki (Buta tama)

BAM 27: Hiyashi Chuka

BAM 26: Southern-Japanese Build-a-Meal featuring Fried Chicken with Umeboshi Honey Dipping Sauce, Tofu Macaroni Salad and Okara Cornbread

BAM 25: Vegan Build-a-Meal Nagaimo Pancake, Lemon Daikon, Myoga and Red Potato Miso Soup and Rice.

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Okura Okazu (Okra Side dish)

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.
Okra okazu-in a bowl

Blanch the okra. You want them to maintain their crunch.
Okra okazu-blanch

All lined up and ready to be chopped.
Okra okazu-all lined up

Sliced okra look like little flowers.
Okra okazu-symmetric

Mix and bring out that neba neba!
Okra okazu-mixing

Okra okazu-served

tags: Okra  Katsuobushi 
Tag List
tags (categories)
Soy Sauce [25]
Dashijiru [23]
Rice [19]
Daikon [14]
Egg [14]
Vegan [13]
Sesame Seed Oil [12]
Katsuobushi [11]
Chicken [11]
Kyuri [9]
Shiso [9]
Mayonnaise [8]
Miso [8]
Tofu [8]
Shoga [8]
Sake [8]
Cabbage [7]
Garlic [7]
Beef [7]
Vegetarian [7]
Pork [6]
Miso soup [6]
Vinegar [6]
Mirin [6]
Age [5]
Umeboshi [5]
Carrots [5]
Carrot [5]
Green Onion [5]
Hakusai [5]

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