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[Pickled Okra] Crispy Texture You Can't Resist! Ready in 1 Hour! Easy Pickles

夕方食堂

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Ingredients

About "Pickled Okra"

An easy pickle recipe where 20 okra pods are prepped with a salt rub and marinated for 1 hour in a brine of soy sauce, mirin, sake, vinegar, ginger, salted kelp, and red chili pepper. Rubbing with salt removes the fine hairs, resulting in a vibrant green color and a crispy texture. The key is to boil the brine to cook off the alcohol and let it cool before using. You can also enjoy an easy variation by coating any leftover pickled okra in flour and potato starch and deep-frying them.

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Tips for Making "Pickled Okra"

  • Prep
    • First, wash the okra lightly with water to remove dirt, then cut off the tough tips of the stems.
  • Prep
    • The calyx (the ridge around the stem) is tough and unpleasant to eat, so peel it off with a knife or peeler.
  • Prep
    • For the salt rub, sprinkle 2 tsp of salt over the okra on a cutting board and roll them under your palm for 3 minutes. This removes fine hairs and brightens the green color.
  • Prep
    • Let sit for 10 minutes after rubbing, rinse off the salt, and dry completely with paper towels. Do not skip drying, as excess water dilutes the brine.
  • Brine
    • Combine water, mirin, sake, soy sauce, vinegar, and red chili peppers in a small pot, bring to a boil, and cook off the alcohol.
  • Brine
    • Turn off the heat, add julienned ginger and salted kelp while hot, stir, and let cool before using on the okra.
  • Marinating
    • Place dried okra in a plastic bag, pour in the cooled brine with all ingredients, squeeze out the air, tie the bag, and marinate in the fridge for 1 hour.
  • Fried Variation
    • Cut pickled okra into thirds, toss with a splash of brine, a pinch of pepper, and 1 tbsp flour, then mix in 2 tsp potato starch. Fry in medium-high heat oil until crispy, and sprinkle with salt.

Ingredients for "Pickled Okra"

17 items

* Tap ingredient names to find on Amazon

How to Make "Pickled Okra"

  1. 1

    Remove the okra from the package, place them in a bowl, wash lightly with water to remove dirt, and drain.

  2. 2

    Cut off the tough tips of the okra stems with a knife.

  3. 3

    Peel off the tough outer skin (calyx) around the stem with a knife or peeler to improve the texture.

  4. 4

    Arrange the okra on a cutting board, sprinkle with 2 tsp of salt, and roll them back and forth under your palm for about 3 minutes to rub the salt in (itazuri).

  5. 5

    After rubbing, let them sit for 10 minutes to let the salt absorb.

  6. 6

    After 10 minutes, rinse the salt off the surface of the okra in a bowl of water.

  7. 7

    Line up the okra on paper towels, cover them with another paper towel, and dry them completely.

  8. 8

    [Brine] In a small pot, combine 60 ml water, 2 tbsp mirin, 1/2 tsp vinegar, 2 tbsp sake, 2 tbsp soy sauce, and 2 dried red chili peppers. Bring to a boil to cook off the alcohol.

  9. 9

    Turn off the heat, add 3g of julienned ginger and a pinch of salted kelp while it is still hot, stir lightly, and let it cool to room temperature.

  10. 10

    Place the dried okra into a plastic bag and pour in all of the cooled brine along with the ginger, kelp, and chilies.

  11. 11

    Squeeze the air out of the bag, tie it closed, and marinate in the refrigerator for 1 hour.

  12. 12

    1 hour later, remove from the bag, arrange on a plate, garnish with the ginger, salted kelp, and red chili pepper on top, pour the brine over, and serve.

  13. 13

    [Fried Okra Variation] Cut 5 pods of pickled okra into thirds, place them in a bowl, toss with a splash of brine, a pinch of pepper, and 1 tbsp of flour until sticky.

  14. 14

    [Fried Okra Variation] Add 2 tsp of potato starch, mix well, and deep-fry in medium-high heat oil until crispy.

  15. 15

    [Fried Okra Variation] Once fried, sprinkle with salt and serve.

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Detailed Commentary on "Pickled Okra"

* Content organized by topics from the video.

Beat the Heat! Okra Prep and the Hair Secret

Hello, this is Tokoko Akasaka, also known as the Starving Joan of Arc. Even before the rainy season has ended, I'm already feeling a bit worn out by the summer heat, and lately, ramen is the only thing I can get down. To prepare for the hot season ahead, today we're making the ultimate delicious okra dish: 'Pickled Okra.' First, take the okra out of the package and give them a quick rinse in a bowl of water. Okra has a lot of fine hairs on its surface, and actually, just washing them quickly like this won't remove those hairs at all. But don't worry, we'll handle them properly in the next step, so for now, just washing off any surface dirt is perfectly fine. Once washed, drain them well and let's move on to the next prep step.

Improve Texture! Careful Stem and Calyx Prep

Once drained, first cut off the tough tips of the okra stems with a knife. I flick the cut pieces away with the tip of the blade—apparently, more and more people are eager to do this motion lately, which feels a bit like the end of the world. Next, the 'calyx' (the papery ridge around the stem) is also tough and unpleasant to eat, so we'll peel it off with a knife. Doing them one by one is the standard way, but since I don't have much of my life left, I'll just use a peeler to strip them off quickly. People might say, 'That's not how a real chef does it,' but that's fine by me—I was never a chef to begin with! Do it in a way that works for you, and work hard to trim them for a better texture.

The Salt Rubbing Step I Wish I Learned in School

Once the calyxes are prepped, line the okra up nicely on a cutting board. Sprinkle about 2 teaspoons of salt over them, and roll them back and forth while pressing down with your palm. This process is called 'itazuri' (salt rubbing). Rubbing them with salt like this beautifully removes the fine hairs on the surface and gives them a vibrant green finish. I really wish they had taught this kind of practical life wisdom in compulsory education. I have yet to use factoring or square roots even once in my daily life. Once you've rolled the okra for about 3 minutes, let them sit for about 10 minutes to let the salt absorb.

Golden Brine with Ginger and Salted Kelp

While the okra is resting, we'll make the brine that defines the flavor. In a small pot, add 60 ml of water, 2 tablespoons of mirin, 1/2 teaspoon of vinegar (just a splash), 2 tablespoons of sake, and 2 tablespoons of soy sauce. Next, toss in 2 dried red chili peppers and put it on the heat. Once it boils and the alcohol from the mirin and sake cooks off, your base brine is complete. Turn off the heat, and while it's still hot, add 3g of julienned ginger that you sliced while the pot was heating. Add a pinch of salted kelp, stir lightly, and let it sit until it cools to room temperature. The freshness of the ginger and the umami of the salted kelp create a deep, rich flavor.

Dry Thoroughly and Marinate in a Bag for 1 Hour

After letting the okra sit for 10 minutes, rinse the salt off the surface in a bowl of water. Once rinsed, line them up on paper towels, cover them with another paper towel, and dry them completely. If any moisture remains, it will dilute the flavor of the brine, so don't compromise here—drying them thoroughly is the key. Once dry, transfer the okra to a clean plastic bag and pour in all of the cooled brine, including the solid ingredients. Squeeze the air out of the bag, tie it closed, and let it rest in the refrigerator. Marinate for at least 1 hour, and at most 1 hour. Even if you really want to eat it right away, hold back and let it rest for just 1 hour. If you sleep on it, 1 hour will pass in the blink of an eye.

Crispy Texture and a Forbidden Fried Okra Twist

While playing Torneko's Great Adventure 2, 1 hour passed in no time. Remove them from the bag, arrange them on a plate, garnish with the ginger, salted kelp, and red chili pepper, pour the brine over, and it's done! The crispy texture, the richness of the soy sauce, and the refreshing kick of ginger will keep you coming back for more, even if you don't have much of an appetite. Plus, just in case you ever get tired of it, let me introduce a fried okra variation. Cut the pickled okra into thirds, place them in a bowl, toss with a splash of brine, a pinch of pepper, and 1 tablespoon of flour until sticky, then mix in 2 teaspoons of potato starch. Deep-fry in medium-high heat oil until the coating is crispy, sprinkle with salt, and you have incredibly crispy, juicy, and delicious fried okra!

About 夕方食堂

夕方食堂

夕方食堂

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TSUNAGARI MEO｜月額5,000円でGoogleクチコミが自然に増えるMEO対策ツール