Okra and Chicken Tenderloins in Wasabi Marinade
A dashi-based marinade with a hint of wasabi gives this dish a Japanese flair! Delicious and easy to prepare, this dish can also be made ahead and stored in the fridge.
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
- 1 tsp salt
- Potato starch
- 300 ml dashi
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tsp wasabi paste
- 2/3 tsp salt
Cut off the tips of the okra stems and peel the tough calyxes. Rub 1 tsp of salt into the okra and roll them on the chopping board. Rinse. Remove the tendons from the chicken tenderloins, and 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 2 minutes and 30 seconds. Remove and add to the marinade. Serve with myoga and shiso leaves.
The chicken and okra can be served right away (no need to marinate for a long time). The marinade will keep in the fridge for 2-3 days without the myoga and shiso leaves.