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Japanese Style Curried Okra

Okra stands out as a nutritional powerhouse, packed with a unique blend of essential nutrients: vitamin C, beta carotene, vitamin A, vitamin B1, calcium, magnesium, fiber, folate, vitamin K, and iron.

Okra is a mucilaginous vegetable, and most Japanese believe that mucilaginous vegetables help control cholesterol levels, stabilize blood sugar, and keep the digestive system healthy. Other mucilaginous plants I am eating are :

Natto (fermented soybeans)

Molokhiya (leaves of Corchorus olitorius)

Japanese Mountain Yam (Yamaimo)

Other foods are chia seeds, figs, and flax seeds.

Okra is in season from summer through early fall, and I have been cooking them a lot. Here is my favorite okra recipe: it is easy and tasty!

<Servings 3-4>


1 teaspoon chopped fresh ginger

18-20 okra pods

1.5 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 shoyu


1. Chop the fresh ginger and cut off the ends of the okra pods.

2. Cut the pods into halves lengthwise.

3. In a large fry pan, saute chopped ginger in the sesame oil over medium heat until golden.

4. Add okra with salt and pepper and cook for about 12 minutes until the okra is tender

5. Reduce heat, add curry powder, turmeric, and soy sauce, and cook for 2 minutes. Remove from the heat and serve immediately.

Posted on January 2nd, 2019

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