Nagaimo and Okra with Umezuke

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Living Shojin Ryori

Living Shojin Ryori

By Danny Chu

Published 2018

  • About

Nagaimo, a type of yam which is popular in China and Japan, can be eaten raw and has a crunchy texture. Here is a healthy and nutritious dish that uses umezuke (pickled plum) to give a delicate sourness and flavour to otherwise bland nagaimo and okra.

Ingredients

  • 200 g (7 oz) nagaimo
  • 4 okra (ladies’ fingers), about 255 g (9 oz)
  • A handful of shredded seaweed

Plum Dressing

  • 1 umezuke (pickled plum)
  • 1 Tbsp sake
  • 1 Tbsp raw sugar

Method

Remove the pit from umezuke and crush the flesh, then add sake and sugar and mix well. Set aside.

Wash and trim stem ends of okra.

Boil a pot of water and add salt. Add okra and blanch it for about 2 minutes. Remove and set aside to cool. Then cut into thin slices.

Peel nagaimo and remove any black spots. Cut into thick sticks of about 5 cm (2 in) long.

Mix nagaimo and okra with umezuke dressing. Toss gently.

Serve on 4 individual plates and garnish with shredded nori seaweed strips if desired.