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5 from 1 vote
Karaage Okra
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Karaage Okra is a great dish to go with drinks. It is quick to make, tasty, and you can’t stop eating it. It takes no more than 10 minutes to make. Adding a touch of garlic makes the dish perfect as nibbles. Watch the video.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Appetiser, Side
Cuisine: Japanese
Keyword: fried okra, karaage recipe, okra recipe
Serves: 2
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 8 okra pods (note 1)
  • 2 tbsp corn flour/cornstarch
  • 2 tbsp oil
Flavouring
  • 1 tsp soy sauce
  • 2 pinches of salt
  • 2 pinches of pepper
  • ½ tsp grated garlic (note 2)
Instructions
  1. Trim the tip of the stem end. Run your knife around the stem end, where the stem and the pod meet, to remove the black line around the top of the pod. See the zoomed-in photo of trimmed okra in the post.

  2. Cut each okra pod into about 2.5cm/1” long pieces (note 3).

  3. Put the okra pieces and the Flavouring ingredients in a zip lock bag, seal the zip, then massage the bag gently, ensuring that all the okra pieces are evenly coated in Flavouring ingredients.

  4. Add corn flour to the bag and seal the bag. Shake and massage the bag ensuring that the cornflour covers the surface of the okra pieces completely.

  5. Add oil to a small to medium size frying pan (note 4) over medium heat.

  6. Put the okra pieces in and cook for about 5 minutes, occasionally stirring and flipping the okra pieces.

  7. When you see the brown patches around the okra pieces, they are ready.

  8. Serve immediately (note 5).

Recipe Notes

1. My okra was about 10cm/4” long and weighed 110g/3.9oz in total.

2. You can adjust the quantity of garlic to your liking. A half teaspoon gives you a subtle flavour of garlic.

Instead of garlic, you can add shichimi tōgarashi (spice mixture with chilli) or yuzu power (see the photo in the post) for a different flavouring.

3. Depending on the length of your okra, you may cut it into slightly shorter or longer pieces so that the okra pieces from each pod are similar sizes.

4. If your frying pan is too large the oil spreads too thin, making it difficult to shallow fry okra pieces. The best size frying pan is one that will just fit in a single layer of okra pieces. A slightly smaller frying pan that results in several okra pieces on top of other okra pieces can work too, as long as you stir regularly so that they cook evenly.

5. If you leave Karaage Okra too long before serving, the coating loses its crunchiness. However, they still taste great.

6. Nutrition per serving. It assumes that all of the oil is absorbed into the okra.

serving: 81g calories: 175kcal fat: 14g (22%) saturated fat: 0.9g (5%) trans fat: 0.1g polyunsaturated fat: 2.4g monounsaturated fat: 10g cholesterol: 0mg (0%) sodium: 216mg (9%) potassium: 180mg (5%) carbohydrates: 12g (4%) dietary fibre: 1.9g (8%) sugar: 0.8g protein: 1.3g vitamin a: 7.9% vitamin c: 21% calcium: 3.7% iron: 2.4%