Okra is a much relished and recent addition to the Japanese diet. The Japanese savor the slight viscosity that emerges from the cooked, cut vegetable; it reminds them of their native slippery mushrooms called naméko. Americans, who first introduced this vegetable to Japan, are less keen about such textures. So I’ve blanched the okra whole before slicing and adding it to the soup, to prevent any unpleasant stickiness. Pungent dark bean paste perks up the otherwise subtle broth, and the final dash of fragrant Japanese pepper makes the flavor sparkle.
Heat the stock in a saucepan over medium-low heat and season with
While the stock is heating, drain the bean curd well, gently pressing out excess liquid. Cut it into small cubes (about
In a small saucepan, bring several cups of water to a rolling boil. Rub the whole okra pods with
Place the bean paste in a small separate bowl. Quickly whisk in
© 1985 Elizabeth Andoh. All rights reserved.