Prep 15 mins
Cook 2 mins
In Japan sunomono is often eaten as part of Japanese meals in different variation. Okra became popular in Japan in the late 20th century and before that it was hardly ever seen or eaten. Now, you see okra in many recipes in Japan. Wakame seaweed is often used in miso soups along with tofu pieces and can be purchased in bags or refrigerated bags. My original recipe indicated 40 gram of wakame but I've since decided to change this to reflect less wakame in the recipe. If you like wakame to dominate this taste, please use higher amount.
- 20 g wakame seaweed
- 8 okra
- 3⁄4 inch fresh ginger, thinly julienned
- 1 tablespoon sugar
- 1⁄2 tablespoon soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons water
- 1⁄2 teaspoon salt (to taste)
- Soak wakame in water until soft and salt is removed. Drain and cut into bite size pieces (about 3/4 to 1 inch by 3/4 to 1 inch). I usually do this with scissor.
- With a bit of salt, rub the okra to remove the fuzziness. Parboil okra for about 1 - 2 minutes in hot water. Plunge in chilled water to cool down quickly. Slice okra into 1/4 inch slices.
- Combine sugar, soy sauce, rice vinegar, water and salt in a small bowl. Place wakame, okra, and ginger in the bowl and combine well. Chill before serving.
- Best served immediately or within 6 hours.
Delicious! And healthy! I have to say that DH wouldn't try it -- he doesn't eat okra. While making this recipe, I learned that okra does not have a long shelf life; you must use it within a couple of days of purchase. Made as directed and plan to make it as an integral part of any Japanese meal. Thanks, Rinshinomori! Made as a Joey for the Aussie New Zealand Recipe Swap #24.