Autumn｜Japanese｜Seafood｜Vegetables｜うにのオクラの白和え
Sea Urchin and Okra Tossed in Tofu Sauce
Culinary Workshop - Culinary Art - Sep.2010
Ingredients
| Okra | 10 pieces ... Remove stems and trim edges |
| Dashi stock | 150ml |
| Soy sauce | 2 teaspoons |
| Sea urchin (uni) | As needed |
| Firm tofu | 150g ... Boil, wrap in a cloth, and drain water for 30 minutes |
Seasonings
| Light soy sauce | 1/2 teaspoon |
| Mirin | 1/2 tablespoon |
| Salt | Pinch |
Instructions
- Add salt to boiling water in a pot and blanch the okra until vibrant green. Drain and cool with a fan.
- Combine dashi stock and soy sauce to make dashi soy sauce, and marinate the okra for about 10 minutes. Drain and cut into bite-sized pieces.
- Grind the drained tofu in a mortar and add the seasonings. Mix with the okra.
- Plate the mixture and garnish with sea urchin (uni).