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Let us start by saying this, you either love or hate okra. If you happen to hate it, no recipe in the world will change your mind about that so you can safely skip this one! However, if you happen to be a fan of okra, you are in for a treat! Today, we will be sharing my mom’s version of Japanese okra salad! For those that are not familiar with okra, it is considered a ‘superfood’ that is high in antioxidants, vitamins and minerals and also known to combat certain forms of cancer! But….all these great benefits come with a small ‘acquired’ aspect which is a smiley texture once cooked. This is the part of okra I actually like, but I was exposed to it at such a young age that I developed the taste for it. So if you haven’t developed this acquired taste, I can definitely understand how it isn’t for everyone (the Mrs doesn’t like okra at all). But if you never had it before and would like to try, by all means go for it! As the saying goes, you should try everything once because you will never know what you might be missing out on!
This vegetable is low-carb/keto friendly at around ~3g of carb per serving. The dish is prepared in a light umami sweet soy seasoning paired with bonito flakes and toasted sesame seeds, which really brings out the characteristics of the okra.
For this dish, the special ingredients you would need are Soy Sauce, Swerve/Monkfruit, Japanese Cooking Sake, Toasted Sesame Seed and Bonito Flakes. You can get all these ingredients on Amazon or at a local Asian supermarket.
Now, let’s get cooking!
Prepping Time 5M
Cooking Time 5M
Total Time 10M
Net Carb/Serv ~3g
Servings 1
Ingredients
- 1 Cup Okra
- 1 tbsp Soy Sauce
- 1 tbsp Water
- 1 tbsp Bonito Flakes
- 1 tbsp Japanese Sake (can substitute with dry sherry)
- 1 tsp Swerve/Monkfruit
- 1 tsp Toasted Sesame Seed (topping)
- 1 tbsp Bonito Flakes (topping)
Directions
1) Gather all the ingredients.
2) Boil about 2-3 cups of water in a stove top pot.
3) While waiting for the water to boil, in another stove top pot, add Soy Sauce, 1 tbsp water, 1 tbsp Bonito Flakes, Japanese Cooking Sake and Swerve/Monkfruit and bring to boil. Once boiling, reduce heat to simmer and simmer for 1 minute. Once 1 minute has passed, remove from heat and set aside.
4) Once water is boiling from step 2), add okra and cook for 2-3 minutes or until desired tenderness is reached.
5) Remove okra, slice into bite sizes pieces (we prefer around 1/2″) and transfer to a serving plate.
6) Pour sauce from 3) making sure to push out any excess sauce from the Bonito Flakes with a strainer & spoon and top with Toasted Sesame Seed & Bonito Flakes. You can either serve hot or cold.
Hope you enjoy our Keto Japanese Okra Salad! If you are looking for other low-carb/keto salad ideas, be sure to check out our growing Recipe Index full of Asian Inspired low-carb/keto recipes!
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Japanese Okra Salad
Ingredients
- 1 Cup Okra
- 1 tbsp Soy Sauce
- 1 tbsp Water
- 1 tbsp Bonito Flakes
- 1 tbsp Japanese Sake can substitute with dry sherry
- 1 tsp Swerve/Monkfruit
- 1 tsp Toasted Sesame Seed topping
- 1 tbsp Bonito Flakes topping
Instructions
- Gather all the ingredients.
- Boil about 2-3 cups of water in a stove top pot.
- While waiting for the water to boil, in another stove top pot, add Soy Sauce, 1 tbsp water, 1 tbsp Bonito Flakes, Japanese Cooking Sake and Swerve/Monkfruit and bring to boil. Once boiling, reduce heat to simmer and simmer for 1 minute. Once 1 minute has passed, remove from heat and set aside.
- Once water is boiling from step 2), add okra and cook for 2-3 minutes or until desired tenderness is reached.
- Remove okra, slice into bite sizes pieces (we prefer around 1/2") and transfer to a serving plate.
- Pour sauce from 3) making sure to push out any excess sauce from the Bonito Flakes with a strainer & spoon and top with Toasted Sesame Seed & Bonito Flakes. You can either serve hot or cold.
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