Nagaimo and Okra with Umezuke

Name: Nagaimo and Okra with Umezuke
Yield: Serves 4
Cuisine: Japanese
Ingredients: 4 okra (ladies’ fingers), about 255 g (9 oz); 1 umezuke (pickled plum); 200 g (7 oz) nagaimo; 1 Tbsp raw sugar; 1 Tbsp sake; A handful of shredded seaweed

Preparation info

Serves
4

Difficulty
Easy

Appears in

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

Asia
Japan
Main course
Starter
Autumn
Gluten-free
Vegan

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.