Maxannes Japanese Okra Recipes

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OKRA JAPANESE STYLE



Okra Japanese Style image

I have seen the huge differences of opinion over okra on 'Zaar, so I just had to try this (my first ever okra) when it was offered to me in Japan. I'm now an okra convert, but maybe it was the simple and delicious way it was served to me!

Provided by JustJanS

Categories     Beans

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

1 lb okra
1 inch ginger
2 tablespoons soy sauce

Steps:

  • Bring a saucepan of water to the boil.
  • Drop in the okra and boil for 2-3 minutes.
  • Rinse under cold water, then drain again.
  • Serve with the dipping sauce.
  • Dipping Sauce: Grate the ginger into the soy sauce just as you are serving the okra.

LAMB TAJINE WITH APPLES AND BABY OKRA



Lamb Tajine with Apples and Baby Okra image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 18

1/2 cup virgin olive oil
2 pounds lamb shoulder, bone in, trimmed cut into 4 by 4-inch pieces
2 whole garlic peeled and chopped coarsely
1 large red onion, finely chopped
1/2 teaspoon black pepper
1 tablespoon ground powder ginger
1 big pinch saffron
1 tablespoon ground cinnamon, plus 4 cinnamon sticks, broken to 1-inch long pieces
Kosher salt
3 stems parsley
3 stems cilantro, finely chopped
5 bay leaves
1 teaspoon Ras el Hanut (you may substitute with 1 pinch clove and 1 pinch nutmeg)
3 cups water
1/2 teaspoon powdered red hot pepper, optional
4 to 5 tablespoons brown sugar
1 1/2 pound small green apples, Granny Smith, Island Green, or Orange Pippin, cored, seeds removed and halved (leave the skin on), skin crisscrossed
1 pound baby okra, trimmed and kept refrigerated in salted water

Steps:

  • Preheat a heavy, thick pot. Add the olive oil and heat, then add the lamb and brown. Add the garlic and onions and stir. Add the pepper then the ginger, saffron, cinnamon, salt, parsley, cilantro, bay leaves, Ras el Hanout, water, and powdered red hot pepper, if using, and bring to a boil for 30 minutes on medium heat.
  • Add sugar, apples, and okra and cook for another 30 minutes. Add more water if needed. (Make sure the lamb is tender, before you add the sugar, apples, and okra.) Cook until the sauce thickens.
  • Serve on a large platter, first the lamb and garnish with apples (skin up), okra on top and the sauce over it. Serve hot.

MAXANNE'S JAPANESE OKRA



Maxanne's Japanese Okra image

Provided by Food Network

Categories     appetizer

Time 1h15m

Yield 4 to 6 appetizer servings

Number Of Ingredients 4

3/4 pound okra
1 package katsuobushi (shaved bonito fish)
Pinch of toogarashi (red pepper flakes)
Shoyu (soy sauce) to taste

Steps:

  • Wash then boil the okra in a saucepan of boiling water until almost tender but still firm. Drain and put in refrigerator to cool. When ready to eat, slice okra into 1/4-inch rings, put in small mixing bowl and then add bonita flakes. Stir and add shoyu to moisten and to taste and add a touch of toogarashi, depending on how spicy you like it. Best eaten with Japanese rice.

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