Dive into the refreshing world of Japanese cuisine with this vibrant and easy-to-make Okura & Cucumber Wasabi Pickle recipe. These zesty pickles offer a delightful balance of creamy okura (okra), crisp cucumber, and the unmistakable kick of wasabi. Perfect as a side dish, appetizer, or even a flavorful addition to your favorite sushi rolls, this recipe is a guaranteed crowd-pleaser. The unique combination of textures and tastes creates a truly unforgettable culinary experience, showcasing the best of simple Japanese flavors.
This recipe requires minimal ingredients and simple techniques, making it ideal for both seasoned cooks and beginners alike. Forget complicated pickling processes; this quick and straightforward method delivers exceptional results. Ready to transform ordinary cucumbers and okura into an extraordinary culinary delight? Let's get started with the step-by-step instructions below!
Tools Needed
- Net
- Ziploc bags
- Pot
- Paper towels
Ingredients
- Okra
- Cucumber
- Salt: 1 tablespoon
- Sugar: 3 tablespoons
- Wasabi: 15g
- Water
- Rice
Step-by-Step Instructions
Step 1. Prepare the Okra
- Wash okra in a net, using salt to scrub.
- Remove the edges and hard parts of the okra before boiling.
- Boil okra for 40 seconds with salt, then immediately transfer to cold water to cool.
- Lightly wipe the surface of the boiled okra with a damp paper towel and place it in a zip bag.
Step 2. Prepare the Cucumber and Wasabi Mixture
- Cut cucumber into thick slices.
- Mix 1 tablespoon of salt, 3 tablespoons of sugar, and 15g of wasabi.
Step 3. Combine and Marinate
- Add the pre-boiled okra and sliced cucumber to the zip bag with wasabi mixture. Seal the bag, removing as much air as possible.
- Let it marinate for at least half a day.
Step 4. Chill the Okra (optional)
- Prepare muddy water to cool the vegetables.
Read more: Kinpira Gobo Recipe: A Sweet & Savory Japanese Side Dish
Tips
- Boiling okra for too long will make it lose its texture. 40 seconds is ideal.
- Cooling the okra in cold water immediately after boiling is important to maintain its texture. Aim for approximately 2 minutes.
- Using ziploc bags for pickling is convenient and helps the flavors penetrate quickly.
- Add the cherry blossoms (if using) later in the pickling process to prevent the sauce from becoming too sticky.
- Kameya wasabi is recommended for this recipe.
Nutrition
- Calories: varies*
- Fat: varies*g
- Carbs: varies*g
- Protein: varies*g
FAQs
1. Can I substitute the wasabi?
Yes! If you don't have wasabi paste, you can try a pinch of finely grated fresh horseradish or a few drops of wasabi-flavored hot sauce for a similar spicy kick. Adjust to your preferred level of heat.
2. How long can I store these pickles?
These pickles are best enjoyed within 3-5 days of making them for optimal freshness and crispness. Store them in an airtight container in the refrigerator.
Enjoy your homemade Okura & Cucumber Wasabi Pickles! This simple recipe is a fantastic way to add a burst of fresh, zesty flavor to any meal. We hope you savor every delicious bite!