| Yield | |
|---|---|
| Source | Chef Grant Kawasaki |
| Prep Time | 15 minutes |
| Recipes | Snacks |
Plenty of people eat okra here in Hawaii. In fact it's surprisingly popular in many places, not just the south. Commonly known for it's ubiquitous presence in gumbo, okra is a tasty, nutritious & slimy vegetable used to flavor, add texture and thicken it's host dish. In this recipe, we use the the same sauce that the "Pupu Kine Edamame" used, but added some other goodies to enhance flavor and texture. Once you get used to okra, you'll love it forever. Dont forget to say "pupu kine!"
In a medium pot, fill with enough water to cover okra. Bring to a boil. Rinse with cold water, strain, then transfer to a mixing bowl. If the water seems very thick and slimy, thats normal. Okra is meant to do that. If you want to keep all of the okra discharge, do not cut before boiling. Next, add chili garlic sauce, sesame oil, soy sauce, katsuo boshi, Ewa sweet onions, green onions and sesame seeds. Mix well. Serve immediately. Enjoy!
If you want to add any other ingredients like fish sauce or sweeten it with a little honey, please feel free to do so. You may want to try battering and deep frying the okra and serving the sauce on the side. Okra is also delicious pickled and also used in stir fry recipes, and of course gumbo. Find these ingredients, and enjoy this recipe with a chilled glass of Primo, Asahi, Sapporo or Kirin beer found at your nearest Times Supermarket! Shoots Den!
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