Japanese-Style Curry Okra

Okra is a summer staple in my kitchen—especially when it’s at peak freshness from summer through early fall. While often overlooked, okra is a nutritional powerhouse. It’s rich in vitamin C, beta carotene, vitamin A, B1, folate, calcium, magnesium, fiber, vitamin K, and iron. But what makes it especially unique is its mucilaginous (gel-like) texture, which is highly valued in Japanese culture for its health benefits.

In Japan, mucilaginous vegetables—like okra, natto (fermented soybeans), molokhiya (jute leaves), and yamaimo (Japanese mountain yam)—are thought to help regulate blood sugar, support digestion, and promote heart health.

This curry-style okra is one of my go-to recipes. It’s quick to make, beautifully spiced, and brings out the best in okra’s silky texture.

Japanese-Style Curry Okra

Natto (Fermented soybeans)

Molokhiya (leaves of Corchorus olitorius)

Japanese Mountain Yam (Yamaimo)

Ingredients:

<Serves: 3-4>

1 tsp fresh ginger, finely chopped

18–20 okra pods

1 1/2 tbsp sesame oil

Salt and pepper, to taste

1/2 tsp curry powder

1/4 tsp ground turmeric

1/2 tbsp soy sauce or tamari (for gluten-free)

Instructions:

1. Trim the tops and tips of the okra pods, then slice them in half lengthwise. Finely chop the ginger.

   
   

Japanese-Style Curry Okra

2. Heat sesame oil in a large frying pan over medium heat. Add the chopped ginger and cook until golden and fragrant, about 1 minute.

   
   

3. Add the okra to the pan with a pinch of salt and pepper. Sauté for about 12 minutes, stirring occasionally, until the okra is tender and lightly browned.

   
   

4. Reduce the heat to low. Add curry powder, turmeric, and soy sauce. Stir well and cook for an additional 2 minutes.

   
   

5. Serve warm. This dish is perfect as a side for rice bowls or grilled protein or simply enjoy it on its own for a plant-based treat.

Japanese-Style Curry Okra

Posted on January 2nd, 2019