My dear hubby is now obsess with okra, extremely. He would have okra for three meals if possible. Many people dislike the sticky stuff but he LOVES it. Currently, he usually have 2 RAW okras for breakfast and dinner. I am partly to be blamed actually, planted few okra trees in the yard and we have continuous supply throughout summer and they are still blooming with flowers.
Thus, okra appeared in his obento pretty often lately. This is something new I tried with two ingredients he like, egg and okra. Result is great, in term of taste and presentation. Love the star in the rolled omelet (tamago yaki) even my little boy who did not like okra was attracted to the star and ate some.
Not sure if anyone noticed that really fresh okras are stink!
Ingredients (2 rolls):
- 2 large eggs
- 2 tbsp warm water
- 1 tsp dashi
- 1/2 tsp mirin
- 1/2 tsp soy sauce
- 4 okra
- Oil for greasing the pan (I used olive oil)
- Rinse and pat-dry okra with paper towel. Cut into the length that fit the short-end of a rectangle pan. Set aside.
- Dissolved dashi in warm water, then add in mirin and soy sauce, and mix well.
- Crack in eggs, whisk till egg white no longer visible. Set aside.
- Heat a rectangle pan, grease the pan. Pour in one-forth of the egg mixture, cook on low heat till the surface is almost set, line in okra then roll up together with okra to make a cylinder from the short end. Push the rolled omelet to an edge.
- Pour in another one-forth of the the mixture. Again, cook until the surface in almost set then roll up together with (4) to make a cylinder. Cook till browned slightly on surface, transfer to a bamboo sushi mat (with shining side facing down) and roll up to secure the shape and force out any air bubble trapped inside. Ideally, let it cool completely before slicing.
- Repeat steps 4 & 5 for another roll.
If you do not like the raw okra, boil it with pinch of salt then proceed to step one.