Okra with Seaweed Paste is a modern Fusion recipe (based on a Japanese original) for a classic dish of boiled okra and kombu served in a sesame seed and seaweed relish sauce. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Okra with Seaweed Paste.
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Ingredients:
500g okra (whole, baby okra, for preference)
1 tbsp dried kombu (soaked in warm water and thinly sliced)
1 tsp toasted sesame seeds
2 tsp momoya (or Seaweed Relish
1/4 tsp caster sugar (optional)
Method:
Wash the okra thoroughly (but do not top and tail, as this reduces the mucilage). Bring a pan of water to a boil and drop in the okra. Cook for about 10 minutes, or until just tender (do not over-cook) then remove the okra with a slotted spoon and refresh by plunging in iced water.
Drain the okra then slice into thin slices (about 6mm thick). Add to a bowl and combine with all the remaining ingredients then serve as an accompaniment.
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