Okura No Nibitashi (Marinated Okra in Flavored Dashi Sauce)

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This chilled, umami-rich dish features tender okra pods marinated in a sweetened dashi sauce with katsuobushi.

By Hiroko Shimbo

Published on July 27, 2023

Tested by

Food & Wine Test Kitchen

Okura No Nibitashi (Marinated Okra in Flavored Dashi Sauce) — Photo:
Antonis Achilleos / Food Styling by Emily Nabors Hall / Prop Styling by Lydia Pursell

Active Time:

50 mins

Marinate Time:

2 hrs

Total Time:

7 hrs

Yield:

6 to 8 servings

Crisp whole okura, or okra, take on the lightly sweet and smoky flavors of Japanese cooking authority Hiroko Shimbo’s dashi and are served cold with the broth.

Notes from the Food & Wine Test Kitchen

Trim off the tough part near the okra stem and roll the pods in salt to soften the fuzz for a tender and refreshing experience with each bite. The dashi sauce can be made up to 1 day in advance and stored in an airtight container in the refrigerator. Kombu, katsuobushi, and usukuchi shoyu can be found at most Asian markets or purchased online at thejapanesepantry.com.

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Ingredients

10 cups water, divided
1/2 ounce dried kombu (see Note)
1 ounce katsuobushi (dried smoked bonito flakes) (see Note), plus more for garnish
1/4 cup usukuchi shoyu (light-colored soy sauce) (see Note)
2 tablespoons pure maple syrup or 1/4 cup mirin
30 small to medium-size fresh okra (about 12 ounces)
1 tablespoon fine sea salt, plus more for sprinkling

Directions

Combine 4 cups water and kombu in a medium saucepan; heat over low until water reaches 140°F, about 15 minutes. Maintain water temperature of 140°F for 1 hour, adjusting heat as needed.
Remove kombu from water, and discard or reserve for another use. Increase heat to medium until water reaches 185°F, about 5 minutes. Stir in katsuobushi. Remove from heat, and let stand 2 minutes. Pour dashi through a fine wire-mesh strainer into a medium heatproof bowl. Discard katsuobushi, or reserve for another use. Transfer 2 cups strained dashi to a small saucepan; reserve remaining dashi for another use.
Stir usukuchi shoyu and maple syrup into dashi. Bring to a simmer over medium, and immediately remove from heat. Pour dashi sauce into a medium-size heatproof bowl. Let cool 20 minutes.
Meanwhile, trim away stem from each okra pod. Then, working around the widest part of the pod just below the stem, use a sharp paring knife to peel away some of the okra flesh, giving the pod a slightly rounded shape. (This area of the okra can be woody and tough.) Working with five okra pods at a time, place trimmed pods on a cutting board; sprinkle lightly with salt. Use your palms to roll okra back and forth about six times to remove and soften the fine fuzzy hairs on pods; set aside. Repeat with remaining okra.
Bring remaining 6 cups water to a boil in a large saucepan over medium-high. Meanwhile, fill a large bowl with ice and water; set aside. Stir 1 tablespoon salt into boiling water. Add okra, and cook, undisturbed, 30 seconds. (Avoid cooking the okra any longer, which may cause it to become slimy.) Quickly plunge okra into ice bath to stop the cooking process. Let okra cool 5 minutes. Drain okra, and pat dry with paper towels.
Transfer okra to bowl with cooled dashi sauce. Cover and chill until mixture is cold and okra absorb sauce flavor, at least 5 hours or up to 12 hours.
Divide okra evenly among six small bowls. Pour about 3 tablespoons dashi sauce into each bowl. Reserve remaining dashi sauce for another use. Garnish with additional katsuobushi, and serve.