Japanese-Style Okra Salad

Japanese-Style Okra Salad

Refreshing okra in a soy sauce-based dressing.

Cooking time
10 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)


a dash

50 g (1.8 oz)



2 tsp

2 tsp


  1. Cut off tough stems from the okra, massage each one with salt by hand.
  2. Cut the carrot into thin matchsticks.
  3. Remove any sinew from the chicken.
  4. In the order of (3), (2), then (1), place the ingredients into boiling water, cook and then remove once each has been cooked through. Tear apart the chicken tenders by hand and cut the okra into halves.
  5. Mix together (A) to prepare the dressing and then pour over (3).

Cooking Basics

Carrots - matchstick juliennes

Cut a peeled carrot into 4 to 5 cm (about 2 in.) pieces lengthwise, and slice each piece into 3 mm (0.1 in.) wide planks, gradually sliding and stacking the slices. Lastly julienne these into 3 mm (0.1 in.) width thin sticks.

Chicken tenders - removing sinew

Chicken tenders contain a sinew. Lay the tender down flat and rock a knife back and forth along the sinew to remove. Nowadays sinew-removed chicken tenders are widely available.


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