Yellowtail with Chopped Okra Sauce
Fresh yellowtail is topped with a chilled chopped okra sauce packed with ginger and green onion. Light, refreshing, and full of umami, it's an easy appetizer that's perfect for hot summer days.
If you're looking for a refreshing way to enjoy sashimi, this chilled yellowtail with chopped okra sauce is a must try. Rich, buttery yellowtail pairs beautifully with the silky texture of okra and the fresh aroma of ginger and green onion.
The savory sweet soy based sauce lightly coats every bite, creating a refreshing dish that's perfect as an appetizer or alongside a glass of sake on a warm day.
What you'll need
- 100 to 150 g sashimi grade yellowtail
- 6 okra
- 1/2 tsp salt, for rubbing the okra
- 1 thumb sized piece ginger
- 1/8 Japanese long onion (naganegi)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1/2 tsp granulated kombu dashi
How to make it
Finely chop the ginger and Japanese long onion. Rub the okra with salt to remove the fuzz, then blanch for 30 seconds in boiling salted water. Transfer immediately to an ice bath to cool.
In a small saucepan, combine the soy sauce, mirin, sake, and granulated kombu dashi. Heat gently over low heat, stirring until the dashi dissolves. Remove from the heat and let the sauce cool completely.
Thinly slice the cooked okra, then roughly chop until it reaches a slightly chunky consistency. Combine the okra, ginger, and long onion in a bowl, pour in the cooled sauce, and stir well until the mixture becomes pleasantly sticky. Chill thoroughly in the refrigerator.
Slice the sashimi grade yellowtail into bite sized pieces, arrange on a serving plate, and spoon the chilled okra sauce over the top before serving.
Tips
- Blanch the okra for just 30 seconds, then transfer it immediately to ice water to preserve its vibrant color and crisp texture.
- Chop the okra finely, but leave a little texture. This creates a sauce that's pleasantly sticky while still giving each bite some bite.
- Let the sauce cool completely before mixing it with the okra, then chill everything well in the refrigerator. Serving it cold brings out the refreshing flavor and pairs beautifully with rich yellowtail.
What to drink with it
