Cold Tossed Okra
The spatula cleans the intestines! Taiwanese-style Okra with Garlic Soy Sauce
Description
A simple cold dish of briefly salt-boiled okra topped with Taiwan's unique sweet soy sauce and garlic. The sticky component (pectin) regulates the gut and suppresses sugar absorption.
Restaurants serving Cold Tossed Okra
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Okra
- Thick soy sauce
- Grated garlic
- Sesame oil
- Salt
Instructions
- [Authentic Recipe]
- Lightly peel around the okra cap, rub with salt to remove fuzz.
- Boil briefly in hot water for ~
- min, immediately shock in ice water to fix the color.
- Drain well, arrange whole or cut diagonally in half on a plate.
- Drizzle a sauce of Jiangyou Gao, grated garlic, and sesame oil.
Learn more Spice, substitutes, tips
Key spices
Garlic punch and sesame oil aroma
Substitutes at Japanese supermarkets
Moroheiya or Nagaimo (sticky texture sub)
Pairing
Chicken breast、Brown rice
Trivia
[For Health Conscious] Same prep as Japanese 'Okra Ohitashi', but Taiwan uses 'Jiangyou Gao' and 'raw garlic', adding a junk punch that turns plain okra into a splendid 'rice thief'. An excellent side dish easily supplementing dietary fiber during a diet.
Eating tips & etiquette
[Unique Eating] Mix the okra thoroughly in the sauce right before eating to whip up 'sticky foam', bouncing it on rice to eat!
Allergen
Soy, Wheat (from soy sauce), Sesame