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SOTOZEN-NET > Practice > Food as Practice > Recipes > Okra and Pickled Plum (Umeboshi) Salad

Okra and Pickled Plum (Umeboshi) Salad

Okra and Pickled Plum (Umeboshi) Salad

Ingredients (serves 4)

8 small okra pods
2 pickled plums
1 Tbsp. soy sauce
1 tsp. salt

Instructions

  1. Blanch the okra for about 1 minute in boiling water with salt added to it.
  2. Cool the okra under cold running water.
  3. Crush the okra lightly into chunks with a rolling pin or meat mallet (or cut diagonally into wedges while rotating the okra with each cut).
  4. Toss the okra with the soy sauce and arrange on a serving dish.
  5. Remove the pit from the pickled plums and mince into a paste with a knife. Garnish the okra with the pickled plum paste.

Recipe (PDF 135KB)