Japanese-Style Okra Salad
Texture-rich okra in a lively soy-vinegar dressing
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Slice off the tough okra stems, massage and roll each one with salt by hand, then rinse off. Cut the carrot into thin matchsticks.
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Remove any sinew from the chicken tenders.
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Place the ingredients into boiling water in the order of (2), then the carrot, followed by the okras, and remove each once cooked through. Tear apart the chicken tenders by hand and halve the okras.
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Mix together (A) to prepare the dressing and pour over (3).
Cooking Basics
Cover the okra lightly in salt and rub all over gently to remove the fuzz. This will make the color more vivid and soften the texture as well.
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 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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