Okra Kurogomae

Hope you don't mind a quick and easy recipe for this Thursday!

A few months back, I noticed a new side dish at Nijiya; okra gomae. Knowing how much the Missus loves what the Japanese call "neba-neba"...that slimy-slippery stuff like natto...and okra. The Missus instantly enjoyed it. So, for the next couple of weeks, I'd get some when available.

But, you know how it goes....after getting this few times, the Missus started noticing how She would prefer this dish be made. More sesame flavor....not as sweet, etc. So, I was commissioned to create a version to Her taste.

I did mention not wanting to toast and grind sesame seeds. The Missus quickly came up with a solution to that. We had an unopened container of Black Sesame; the stuff you'd top desserts with in the cabinet.

Okay, we were off to the races. And this is what I've made a half dozen times since.

Not the prettiest dish in the world, huh?

Anyway, there were a couple of things I've noticed when trying to make this. First, younger, thinner okra works best. Second, the "sauce" can be a bit too thick, so I thin out the sauce with a neutral oil, like avocado oil as necessary. To get the right texture, I blanch the okra for a minute in boiling salt water, then stop the cooking by placing the okra into ice water. Doing this also brings out the nice green color of the okra and also makes it more "neba-neba".

I call it Kurogomae because I'm using the black sesame for this. Anyway, this recipe is to the Missus's taste, less sweet, more sesame flavor. It's easy to adjust.

Okra Kurogomae:

1/2 lb Okra - Younger/thinner preferred
1 Tb Kosher Salt
8 Cups water
Ice water

Sauce
3 Tb Black Sesame Powder or 4 Tb Toasted Black Sesame Seeds Ground
2 Tsp Sugar
2 Tsp Soy Sauce
1 Tb Sesame Oil
1-2 Tb Avocado or other neutral oil (optional)

- Rinse off okra
- Add kosher salt to water and bring to a boil
- Add okra. Blanch for 1 minute
- Drain and put okra into ice water to stop cooking
- Once okra has cooled remove form ice water and dry

- Mix together sesame powder (or ground sesame), sugar, soy sauce, and sesame oil.
- Check consistency. Add neutral flavored oil as needed to create an acceptable texture.
- Taste and adjust.

- Slice okra into bite sized pieces
- Mix sauce and okra together and chill for a half hour
- Give the okra a mix before serving. Yes, it's going to be neba-neba, but that's one of the reasons you like this, right?

It makes a nice side dish.

Just had some today with some Meat Jun I made.

Comments

[Kathy]

This looks awesome, Kirk! I haven't seen it at the Ala Moana Nijiya yet but will look out for it. Also definitely want to try making this recipe ^_^

[Kirk]

It's an easy recipe to adjust to individual tastes Kathy! And of course; I'm certain you enjoy 'neba-neba"!

[kat]

sounds delicious!

[Dereck]

So this is basically a raw preparation? I love okra, but there is some compound in and around the seed that I don't love raw. I don't think a 1 minute blanch will I might try this.

[Kirk]

It's a current favorite of the Missus Kat!

Yes, the quick blanch changes the texture of the exterior a bit Dereck. It doesn't do much for the interior as most folks who enjoy this type of dish really want that gooey-slimy texture.

[jack]

Yum! I can't remember the last time i had this. I'm making it this week!

[Kirk]

This is now a favorite of the Missus Jack! Let me know how it turns out!