Garlic Soy Fried Okra is one of the few vegetable dishes my son gets excited about and even requests me to make, so you know it’s a good one! If you’ve ever thought okra was too slimy or weren’t sure how to enjoy it, this recipe might change your mind. After moving to the South, I noticed fried okra everywhere, at BBQ and Southern-style restaurants, and was surprised by how delicious it could be. That inspired me to create a Japanese style version with garlic and soy sauce, and it turned out soooo good! Lightly fried, the okra becomes more crispy than slimy, with a savory flavor that’s hard to stop eating.
Ingredients
- Okra: 20 pods
- Garlic: 1–2 cloves, grated
- Soy sauce: 1 Tbsp
- Sake: 1 Tbsp
- Dashi powder: ½ teaspoon (optional; use plant based dashi for vegan)
- Flour: 2 Tbsp
- Potato starch (or cornstarch): 2 Tbsp
- Oil (for frying): as needed
Step-By-Step Instructions
1. Prepare the okra
Rinse the okra thoroughly and pat dry with a kitchen towel. Trim off the stem ends, then cut into 1-inch pieces.
2. Season the okra
Place the okra in a plastic bag. Add the soy sauce and sake, and sprinkle in dashi powder if using. Gently toss to coat evenly.
Be careful not to massage too much, as it can release excess slime.
3. Coat the okra
In a small bowl, mix the flour and starch well, then add it to the bag.
Seal the bag with some air inside and shake well until all the okra pieces are evenly coated.
4. Fry the okra
Heat oil in a frying pan to about 320–330°F, with enough depth to cover about half the height of the okra.
Add the okra and fry until lightly golden.
Make sure to fry immediately after coating—if left sitting, the okra will release moisture, become sticky, and lose its texture.
5. Serve
Once golden, remove from the oil and drain well. Serve immediately while warm.
Recipe Tips
- Chill the okra before cooking: Placing the okra in the refrigerator for a short time before cooking can help reduce sliminess and make it easier to handle.
- Fry immediately after coating: Once you add the flour and starch, fry right away. If you let it sit, the coating will absorb moisture, become sticky, and the okra may clump together.
FAQ
A. Yes, you can use either one. However, combining flour and starch helps the coating stick better and creates a more balanced texture.
A. Yes. It’s optional, but it adds extra umami. The dish will still taste great without it.
Garlic Soy Fried Okra
Ingredients
- 20 pods Okra
- 1-2 cloves Garlic /grated
- 1 tablespoon Soy sauce
- 1 tablespoon Sake
- ½ teaspoon Dashi powder
- 2 tablespoon Flour
- 2 tablespoon Potato starch (or cornstarch)
- Oil for Frying / as needed
Instructions
- Prepare the okra: Rinse the okra thoroughly and pat dry with a kitchen towel. Trim off the stem ends, then cut into 1-inch pieces.
- Season the okra: Place the okra in a plastic bag. Add the soy sauce and sake, and sprinkle in dashi powder if using. Gently toss to coat evenly.Be careful not to massage too much, as it can release excess slime.
- Coat the okra: In a small bowl, mix the flour and starch well, then add it to the bag.Seal the bag with some air inside and shake well until all the okra pieces are evenly coated.
- Fry the okra: Heat oil in a frying pan to about 320–330°F, with enough depth to cover about half the height of the okra.Add the okra and fry until lightly golden.Make sure to fry immediately after coating—if left sitting, the okra will release moisture, become sticky, and lose its texture.
- Serve: Once golden, remove from the oil and drain well. Serve immediately while warm.
Related
Looking for other recipes like this? Try these:
Comments
No Comments