Marinated Okra and Chicken Tenderloins with a Hint of Wasabi

A dashi-based marinade with a hint of wasabi offers you a taste of Japan.

Marinated Okra and Chicken Tenderloins with a Hint of Wasabi
Photographed by Takeshi Noguchi

Recipe by
Maki Watanabe







Calorie count is per serving.

Ingredients (Serves 2-3)

  • 6 chicken tenderloins (360 g)
  • 10 okra
  • 1 myoga
  • 5 shiso leaves
  • [Marinade]

    • 300 ml dashi
    • 2 tbsp rice vinegar
    • 2 tbsp sesame oil
    • 1 tsp wasabi paste
    • 2/3 tsp salt
  • 1 tsp salt
  • Potato starch



Cut off the tips of the okra stems. Peel the tough calyxes. Rub 1 tsp of salt into them while rolling on the chopping board. Rinse. Remove the tendons from the chicken tenderloins. Cut into bite-size pieces. Dust with potato starch. Cut the myoga and shiso leaves into shreds and mix together.


Mix the [Marinade] in a storage jar.


Bring a pot of water to a boil. Parboil the okra for 20 seconds and use a slotted ladle to remove. Cut lengthwise in half. Add to the marinade while still hot. Place the chicken in the same pot and boil for about two and a half minutes. Remove and add to the marinade. Serve with myoga and shiso leaves.


[To store]
The chicken and okra can be served right away without marinating for long. The marinade will keep in the fridge for 2-3 days if the myoga and shiso leaves are removed.