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.
Photographed by Takeshi Noguchi
Calorie count is per serving.
Ingredients (Serves 2-3)
- 6 chicken tenderloins (360 g)
- 10 okra
- 1 myoga
- 5 shiso leaves
- 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.
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.