Best 6 Maxannes Japanese Okra Recipes
**Maxanne's Japanese Okra: A Culinary Journey to Delight Your Taste Buds**
Indulge in the vibrant flavors and textures of Maxanne's Japanese okra, a tantalizing dish that combines the best of Japanese cuisine with the unique charm of okra. This delectable dish takes you on a culinary journey through a fusion of tastes, from the slightly bitter notes of okra to the sweet and tangy marinade. Discover three irresistible recipes that showcase the versatility of okra, each offering a distinct flavor profile that will leave you craving more. From the classic stir-fried okra with its tender-crisp texture to the innovative okra tempura with its light and airy batter, and the savory okra chips that offer a crunchy and addictive snack, this collection of recipes celebrates the versatility and deliciousness of okra. Whichever recipe you choose, be prepared for an explosion of flavors that will tantalize your taste buds and leave you wanting more.
BARBECUED OKRA
Steps:
- Preheat the grill to high.
- Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl and stir to mix.
- Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter and toss to coat. Add the rub mixture and toss to coat.
- When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately.
FISH CURRY WITH OKRA
Monkfish, known as "the poor man's lobster" because it has a similar taste and texture to lobster, is known for its inexpensive white, meaty flesh and a slightly sweet, mild taste. Indian essentials like Kashmiri chili, mustard seeds, turmeric and coriander transform this fish into a rich, mouthwatering curry you'll want to make over and over again.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large Dutch oven over medium-high heat. Stir in the mustard seeds and toast until they pop, 10 seconds.
- Add the onions, season with 1/2 teaspoon salt and cook, stirring, until soft and browned, 8 to 10 minutes. Add the ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the coconut, coriander, chili powder and turmeric; cook, stirring and scraping the pan, until toasted, about 30 seconds.
- Add the tomatoes to the pot. Cook, stirring, until they break down, 4 to 5 minutes. Season the monkfish with salt and pepper. Add the fish and okra to the pot, stir in 1 1/4 cups water and bring to a simmer over medium-low heat. Cover and simmer until the fish is cooked through and the curry has thickened, 13 to 15 minutes; season with salt. Serve with rice and top with cilantro.
STEAMED OKRA
Steps:
- Rinse the okra thoroughly in cold water. Place into steaming basket over 1 to 2 inches of boiling water. Cover and cook until tender, but crisp, about 5 minutes. Toss with butter and salt. Serve warm.
MAMA'S STEWED OKRA
Steps:
- In a large pan, cover okra with water, add butter, soda and baking powder. Bring to a boil and then simmer for approximately 10 to 15 minutes.
LAMB TAJINE WITH APPLES AND BABY OKRA
Steps:
- Preheat a heavy, thick pot. Add the olive oil and heat, then add the lamb and brown. Add the garlic and onions and stir. Add the pepper then the ginger, saffron, cinnamon, salt, parsley, cilantro, bay leaves, Ras el Hanout, water, and powdered red hot pepper, if using, and bring to a boil for 30 minutes on medium heat.
- Add sugar, apples, and okra and cook for another 30 minutes. Add more water if needed. (Make sure the lamb is tender, before you add the sugar, apples, and okra.) Cook until the sauce thickens.
- Serve on a large platter, first the lamb and garnish with apples (skin up), okra on top and the sauce over it. Serve hot.
OKRA JAPANESE STYLE
I have seen the huge differences of opinion over okra on 'Zaar, so I just had to try this (my first ever okra) when it was offered to me in Japan. I'm now an okra convert, but maybe it was the simple and delicious way it was served to me!
Provided by JustJanS
Categories Beans
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Bring a saucepan of water to the boil.
- Drop in the okra and boil for 2-3 minutes.
- Rinse under cold water, then drain again.
- Serve with the dipping sauce.
- Dipping Sauce: Grate the ginger into the soy sauce just as you are serving the okra.
Tips:
- Choose tender, young okra for the best flavor and texture.
- Trim the okra ends, but leave the cap intact to prevent the okra from becoming slimy.
- To reduce the okra's sliminess, soak it in cold water for 30 minutes before cooking.
- To prevent the okra from sticking to the pan, cook it in a non-stick skillet or use a little bit of oil.
- Do not overcook the okra, as it will become tough and slimy.
- Serve the okra immediately after cooking to enjoy its best flavor and texture.
Conclusion:
Maxanne's Japanese Okra is a delicious and versatile dish that can be enjoyed as a side dish or main course. The okra is cooked in a flavorful sauce made with soy sauce, mirin, and sake, and it is served with a sprinkle of sesame seeds. This dish is sure to please everyone at your table, and it is a great way to enjoy the many health benefits of okra.
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