Okra Ohitashi is a simple, light, and flavorful Japanese side dish of blanched okras in a soy sauce-based marinade. Prepare it ahead of time, so you can serve this salad instantly for dinner.
Cut off the tail end of okras. Peel off the hard part around okra end shown in the picture below.
They should look like this. Tip: If you cut the end completely, water gets inside.
Bring enough water to a boil. Sprinkle kosher salt over okras and rub gently on the cutting board. Tip: This brings out the bright color of any green vegetables (such as cucumbers) and removes the bitter taste.
Once the water has come to a boil, put in the okras (without removing the salt) in the boiling water and blanch for 1-2 minutes.
Drain and let cool the okras in iced water. As soon as they are cool, remove from the water and squeeze gently to remove excess water. Set aside.
Transfer the okras to a shallow glass baking dish. Pour the marinade into the dish while the marinade is still warm. Let steep at room temperature for at least 1-2 hours before serving.
Plate okras on a serving dish, drizzle some marinade over the okras, and sprinkle katsuobushi. You can serve it at room temperature or chilled. Enjoy it within 2 days.
Usukuchi (Light Color) Soy Sauce: Use this soy sauce when you want to keep the broth/sauce color lighter in color. Regular soy sauce can make the broth/sauce too dark in some dishes.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.