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.

Recipes (PDF 135.2KB)