Okra or okra pods with enoki are a wonderful accompaniment to various main courses. However, this great and simple dish also stands wonderfully on its own as a meal with rice, for example. And you only need 5 ingredients to conjure it up on your plate in no time at all.
And since you’re probably wondering where you can get all these strange-sounding ingredients, I’d like to point you to my Amazon storefront*, where I’ve linked my most important ingredients for your Asian cooking and grilling experience. The best place to buy the fresh ingredients is the Asian food store around the corner. You will often find enoki there, and okra is also not often available. However, you can also get them from Turkish greengrocers, for example.
But first a few words about the individual ingredients of this wonderfully simple and delicious dish.
Okra
Okra, also known as ladyfinger or gumbo, is an edible green pod that is popular in many cuisines around the world. Originally from Africa, it has been cultivated and enjoyed for centuries in various cultures, including in Asia.
Okra has an elongated shape with a slender, smooth body and a characteristic silky, hairy feel. The pod is rich in fiber, vitamin C, vitamin K and antioxidants. It is known for its slimy texture, which is released during cooking and helps to thicken soups, stews and curries. Not everyone likes the texture, but it’s not as bad as often described. Just give it a try.
Okra is prepared in various ways in the kitchen. It can be fried, grilled, steamed or used in stews and braised dishes. Popular dishes with okra include the southern US dish “gumbo”, Indian “bhindi masala” and “bamia”, a traditional dish from the Middle East. Okra also works just as well in a wok, such as here as okra with enoki.
Okra is a popular ingredient in many cuisines around the world due to its nutritional value and versatility.
Enoki
Enoki mushrooms, also known as enokitake or enoki mushrooms, are a popular ingredient in Asian cuisine and originally come from East Asia. They belong to the stem mushroom family and have a unique, delicate texture and a mild, slightly sweet taste.
Enoki mushrooms are characterized by their thin, long stems and small, white heads. They have a crunchy texture and are suitable for many dishes, both raw and cooked. They are actually a young cultivated form of a very popular edible mushroom that I always collect locally in winter. Take a look at my recipe for dumplings with chilli butter and velvet foot turnips here.
In the kitchen, enoki mushrooms are often used in soups, pasta dishes, salads and stir-fries. They are often added at the end of the cooking process, as they cook quickly and retain their texture. Enoki mushrooms wrapped in bacon, for example, are a really tasty snack….you have to try it!
Enoki mushrooms are not only delicious, but also rich in nutrients. They contain vitamins such as vitamin B and vitamin D as well as minerals such as potassium and iron. Due to their mild flavor and versatility, enoki mushrooms are a popular choice in many cuisines around the world. And okra with enoki is definitely one of them.
Katsuobushi (bonito flakes)
Katsuobushi, also known as bonito flakes or bonito, is an important ingredient in Japanese cuisine. It is dried, fermented and smoked bonito fish flakes that are often used as a seasoning.
The production of katsuobushi begins with the catching of bonito fish, which are then cooked and stripped of their skin and bones. The fish are then smoked and dried and fermented over a period of several months or even years. During this process, the characteristic umami-rich taste of katsuobushi develops.
After fermentation, the bonito blocks are sliced into thin flakes, which are then used as a seasoning in the kitchen. Katsuobushi is often used in soups, dashi (Japanese broth), sauces and many other dishes to give them a rich, salty umami note.
In Japanese cuisine, katsuobushi plays an important role in the preparation of dashi, a basic broth that forms the basis for many dishes. It is also often used as a topping for dishes such as okonomiyaki (Japanese pancake), takoyaki (baked squid balls) and various types of sushi.
Due to its intense flavor and long shelf life, katsuobushi is an indispensable element in Japanese cuisine and contributes significantly to the complex flavor profile of many traditional dishes.
Preparation in the wok on the Roaring Dragon
I’ll say it right away: of course you can prepare the okra with enoki in a pan, but you can only achieve the great consistency and the best possible preservation of flavor and nutrients using the classic stir-fry method in a wok over a high heat.
And the best way to do this is with dragon power, the wok burner from Roaring Dragon. You can find more information about the Roaring Dragon in my recipe for salmon teriyaki from the wok, for example .
The time has come! As price-stable as it is brilliant, but I can now actually offer you 10% off all Roaring Dragon* wok burners and sets! Use my code “Chopstick_BBQ” for this
And as preparation in the wok is lightning fast, let’s jump straight to the recipe. Have fun preparing it and enjoy it. And don’t forget to buy togarashi* for the recipe, as it can be used in a huge variety of dishes.
Okra mit Enoki und Bonitoflocken
Ingredients
- 300g Okra
- 100g Enoki Pilze
- Handvoll Bonitoflocken
- 5 EL helle Sojasauce
- 1 TL Togarashi Gewürzmischung
- neutrales Öl für den Wok
Instructions
- Die Spitzen und Enden der Okra abschneiden und die Okra in mundgerechte Stücke schneiden. Bei den Enoki den Wurzelballen großzügig abschneiden und die Enoki so gut es geht vereinzeln.
- Das Öl im Wok erhitzen und die Enoki darin unter schnellem Pfannenrühren braten. Sobald diese bissfest sind, die Enoki hinzufügen, mitwschenken und braten und mit den Okras vermengen.
- Schließlich mit Sojasauce und Togarashi würzen, nochmal kurz schwenken und vermischen.
- Ab auf den Teller damit und die Bonitoflocken darüber streuen. Guten Appetit!
Notes
Perfekt als Beilage oder als eigenes Gericht mit Reis.
