Servings: 2+     Difficulty: Easy


  • 9 oz okra
  • 1 tsp kosher salt (Diamond Crystal; use half for table salt)
  • Ginger Soy Sauce (Shoga-joyu)
  • 2 Tbsp soy sauce
  • 1 knob ginger (½ tsp grated ginger for 2 Tbsp soy sauce)


  1. Gather all the ingredients.
  2. Bring a medium pot of water to a boil over medium-high heat.
  3.  To Make the Ginger Soy Sauce
    Peel the ginger and grate it. You will need ½ tsp of grated ginger for 2 Tbsp soy sauce. In a large bowl, combine the soy sauce and grated ginger. Taste it and add more grated ginger or ginger juice (which has a milder taste than the ginger bits) if desired. Set aside.
  4. To Prepare the Okra
  • With a knife, cut off the stem of the okra but don’t remove the entire top. Then, peel off the tough calyx around the top of the okra.
  • Sprinkle the salt over the okra and rub them between your hands and the cutting board (or tray) for 15-20 seconds. You don’t need to rinse the salt.
  • The water should be boiling by now. Blanch the okra in the boiling water for 2-3 minutes. If the okra are small, blanch them for 1-2 minutes. If they are big, blanch for 3-4 minutes.
  • Drain the okra in a sieve as soon as they are tender. Be careful not to overcook.
  • Cut the okra diagonally in half or thirds depending on their length. They should be bite-sized pieces. Transfer the okra to the bowl with the ginger soy sauce.
  • Dress the okra with the sauce. You can serve them chilled or at room temperature. Serve the okra on individual plates.

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