How I Developed This Recipe
While it might not be everyone’s favorite vegetable, in Japan, this little green powerhouse is actually a pretty big deal.
So, let me tell you about Japan’s latest okra obsession. We call it “Yamitsuki Shio Okura” (which translates to “addictive salty okra”). Some restaurants call it “Marugoto Shio Okura (まるごと塩オクラ)” (“whole salted okra”), but whatever you call it, the idea is pretty simple: fresh okra with an amazing pickling sauce. That’s all there is to it.
And because I’m all about keeping things hassle-free, I’ve stripped this recipe down to its essentials. You’re gonna love how easy this is!
Key Ingredients & Substitution Ideas
- Fresh okra: Look for pods that display a rich, deep green color.
- Shio Kombu: If you can’t find it at your local Asian market, you can easily substitute with regular kombu (dried kelp) cut into thin strips.
- Supporting ingredients: Our flavor-building essentials include sea salt, Japanese light soy sauce, dashi granules, dried red chili peppers, honey, and toasted sesame oil.
Visual Walkthrough & Tips
Here are my step-by-step instructions for how to make Shio Okura at home. For ingredient quantities and simplified instructions, scroll down for the Printable Recipe Card below.
This section aims to provide a comprehensive overview of the cooking steps and techniques with visuals. It also includes more in-depth tips and tricks and explains why I do what I do.
First, get the okra ready by trimming off the stems and peeling off the outer skin around the stem area with a knife or vegetable peeler.
Next, put the okra on a wooden cutting board and sprinkle with salt. Gently roll the pods or rub them with your hands to remove the natural fuzz.
Bring a pot of water to a rolling boil over high heat. Add the prepared okra and blanch for 1 minute.
Then, immediately transfer the okra to a bowl of ice water.
While the okra is chilling, combine all remaining ingredients in a container with a tight-fitting lid to create your marinade.
Remove the okra from the ice bath and pat thoroughly dry with paper towels. Add the okra to the container with the marinade, making sure each piece is well-coated.
Cover and refrigerate for at least 3 hours, though you can leave it overnight for more developed flavors.
And that’s it!
FAQ
Here are answers to frequently asked questions I have received across all platforms, including here, YouTube, Instagramand Pinterest. If you have any questions, feel free to send them to me anytime! It will be a big help for everyone in this community!
While it’s impossible to completely eliminate okra’s sliminess, you can try dry roasting them before you add them to the pickling liquid!
When stored in an airtight container in the refrigerator, this should keep well for a maximum of 4-5 days. Just keep in mind that the texture of the liquid becomes more slimy as time passes.
I hope you enjoy this recipe! If you try it out, I’d really appreciate it if you could spare a moment to let me know what you thought by giving a review and star rating in the comments below. It’s also helpful to share any adjustments you made to the recipe with our other readers. Thank you!
Yamitsuki Shio Okra (Addictive Salted Okra)
Shio Okra is a delicious vegetable side dish with a savory umami flavor and satisfying crunch!
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Instructions
Wash 16 okra and cut off the stems, then peel the thick part around the top.
Bring a small pot of water to a rolling boil. While you wait, sprinkle the okra with 1 tsp sea salt and rub the surface of each one to remove the fine hairs/fibers.
Prepare a bowl of ice water and set it by the stove. Wash the salt off of the okra, then place them in the pot boiling water for 1 minute.
Use a mesh spoon to scoop the okra out of the pot and into the ice water. Chill for a few minutes.
Take a container large enough to fit the okra (but not too big- we want them to be submerged) and add 240 ml water, 1 tbsp light soy sauce (usukuchi shoyu), ½ TBS Salted Kelp (Shio Kombu), ½ tbsp toasted sesame oil, 1 tsp dried red chili pepper, 1 tsp honeyand ¼ tsp dashi granules. Mix until dissolved. (Tip: Use warm water to help the ingredients dissolve more quickly/easily.)
Drain the okra through a colander and shake thoroughly to remove the excess water. You can also pat them dry with kitchen paper to avoid diluting the marinade. Place them in the marinade, then cover and refrigerate for at least 3 hours.
Enjoy!
