Okra and Junsai vinegared food
This dish allows you to enjoy the smooth texture of Junsai and the sticky texture of Okra. It is best served chilled
How to make it
1
Remove the calyx and stem from the okra, rub with salt, and briefly parboil. Wipe off the water, then pound with a knife and chop finely
2
Place the fresh watercress in a bowl and top with chopped okra rolled into balls
3
Pour in the umami vinegar and top with the yolk of a soft-boiled egg if desired
Ingredients for 2 people
-
- Borne
- 30g
-
- okra
- Appropriate amount
-
- Soft-boiled eggs
- 1 piece
-
- Uma vinegar
- Appropriate amount
[PR]
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