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.

Okra and Chicken Tenderloins in Wasabi Marinade
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
  • 1 tsp salt
  • Potato starch
  • [Marinade]

    • 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.