Too eager to use the new glass plates that I bought few weeks back, so I decided to make something light, also something chilled, so the food can better suited to the somewhat see-through plating material.
Blanched okra in miso dressing 涼拌味噌秋葵 -
Ingredients?
- 20 okra
- Some salt
- Some toasted white sesame seeds
- Some cold water or water with ice cubes
Dressing:
- 2 tablespoons white miso
- 1 tablespoon Japanese tsuyu
- 1 teaspoon granulated sugar
- 1 teaspoon toasted white sesame seeds
How?
Make the dressing by mixing all the ingredients listed under the "dressing" section. Set aside for later use.
Rub the okra with grainy salt on a cutting board, this will help removing fine hairs from the okra.
Bring a medium pot of water to a boil. Meanwhile fill some icy cold water in a bowl on the side, or water with ice cubes, use drinkable water too.
Add the okra to the boiling water. Just a quick dip, shouldn't take more than a minute.
Drain and transfer the okra to the cold water, let's blanch the okra so to speak.
Drain again and pat dry the okra with paper towel. Trim-off the stems then slice the remaining part diagonally to shorter sections. Transfer prepped okra to a bowl.
Pour the premixed dressing to the bowl filled with okra. Gently mix till these two till evenly blended.
Plate the okra to the actual serving plate. That means my newly bought glassware. Sprinkle some toasted white sesame seeds on top.
You can also premix the okra and the dressing, then store them in the fridge for later use. The okra won't get much saltier even after blending with the white miso. So don't worry too much about that.
Up to this point I'm not sure whether I'm happier with the okra or the new plates. To be honest, serving little sweets on these colorful glass plates should look better, but I'm trying to cut back on sugar intake recently, so chilled okra serves as a good candidate savory food-wise.
Extended reading:
- Eggplant cold dish in flavorful Chinese seasonings 中式涼拌茄子
- Make-ahead chicken nanbanzuke (鶏肉の南蛮漬け)
- Colorful julienned king oyster mushroom cold dish in Asian sauce