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Okra and Pork Chijimi with Tempura Crumbs

Okra and Pork Chijimi with Tempura Crumbs

Enjoy with refreshing vinegar soy sauce dipping sauce. The stickiness from the okra makes the batter moist. The okra's star shape looks cute in chijimi.

Ingredients: 2 ~ 3 servings

***Ingredients***
□Pork
100 g
□Okra
6 ~8
Salt
to taste
□Tempura crumbs
3 ~ 4 tablespoons
Batter
☆White flour
60 g
☆Katakuriko
20 g
☆Dashi stock granules
2 g
☆Eggs
2
☆Water
100 ml
ーSesame oil
as needed
Dipping Sauce
◆Vinegar, soy sauce, ground sesame seeds
as needed (optional)

Steps

1. Chop the pork into very small pieces (minced pork is also ok.) Rub the okra on a cutting board with salt, and boil for 30 seconds in boiling water → Cut into thin slices.
2. Mix ☆ ingredients for batter, add pork, okra, and tempura crumbs, and mix some more. The okra becomes sticky like greated yamaimo.
3. Heat sesame oil in a pan, pour the batter from Step 2, and thinly spread. Fry both sides until golden brown, and cut it into pieces, then it's done ♪
4. Combine the dipping sauce ingredients, and mix well. You could add ra-yu.

Story Behind this Recipe

We always eat okra the same way in my family... I was trying to come up with a new idea and arrived to this recipe.