Discover the simplicity and deliciousness of my Japanese Grilled Okra recipe, where tender okra is skewered and grilled to perfection, then basted in a savory Japanese-style tare sauce! This dish offers a delightful twist on traditional grilling, making it an ideal addition to any summer barbecue spread! Fire up your grill and enjoy this easy-to-make, healthy dish that promises to impress with every bite!
Table of Contents
Why I Love This Recipe
I love my Japanese Grilled Okra recipe because it’s a perfect addition to any barbecue, offering a delicious twist on traditional grilling with its savory Japanese-style grilling sauce! As part of the Japanese kushiyaki family, it’s simple yet flavorful skewer, ideal for pairing with other skewers like my Negima Yakitori and Bacon Wrapped Quail Eggs Yakitori. I crafted this recipe to showcase the flavors of tender grilled okra, complemented by the smokiness from the grill and sweet-savory flavors from the tare sauce!
Just like my Japanese Okra Salad, this dish is for anyone looking to savor the flavors of Japanese cuisine in a healthy, easy-to-make manner! Join me in trying this recipe today and experience how simple ingredients can transform into a mouthwatering delight that’ll keep you coming back for more!
Ingredients
Ingredients
- Okra – use fresh okra. Commonly found in most Asian supermarkets, and sold as a loose bunch. Look for those with smaller okra in them, as smaller ones have soften texture compared to the lagers ones.
- Skewers – I recommend using metal skewer sticks. If using wooded sticks, make sure to soak them in water to avoid flare-ups.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Sweetener – use your preferred sweetener.
- Bonito Flakes – made from shaved Dried Bonito fish. Can replace with Hondashi. Used to provide the umami flavors into the tare sauce.
- Garlic – fresh grated garlic cloves.
🍶 Mirin Note
While Mirin is traditionally used to make the tare sauce, we’ve considered that mirin might not be readily available in all areas. To accommodate this, the recipe modifies the ratio of Japanese sake and sweetener.
Essential Kitchen Equipment
Directions
🍢 Skewer Pro Tip
Using Metal Skewers eliminates concerns about them catching on fire, ensuring a hassle-free grilling.
Step 1 Start by preparing the tare basting sauce. In a saucepan, combine soy sauce, Japanese sake, water, bonito flakes or hondashi, sweetener, and grated garlic. Simmer the mixture for 2-3 minutes until the sauce is slightly reduced. If using bonito flakes, strain the sauce through a fine mesh strainer into a holding bowl.
🥢 Tare Shortcut Pro Tip
For a shortcut when preparing your basting sauce, opt for Hondashi instead of bonito flakes. This substitution eliminates the need to strain the tare sauce.
Step 2 If using wooden skewer sticks, presoak them in water. Cut the ends off the okra and then skewer okra pieces through the middle. Repeat until all okra pieces are skewered.
Step 3 Preheat your BBQ grill to 350°F. Grill the skewered okra for 4-6 minutes over direct heat until softened and slightly charred, rotating every 2 minutes and basting with the sauce each time you rotate them.
🍽️ Serving Pro Tip
Brush on Extra sauce right before serving. Dish is best enjoyed Hot off the Grill.
Recipe Variation
Try a sesame twist, try using my Japanese Sesame Dressing or a bolder Japanese Sesame Dipping Sauce for different tare sauce to use with this recipe!
Pairing Recommendations
These grilled okra skewers pair excellently with other Japanese-style kushiyaki like Bacon Wrapped Enoki Yakitori or Beef Kushiyaki. For a heartier option, my grilled Tsukune Chicken Meatball skewers also makes a great pairing!
Frequently Asked Questions
How do I prevent okra from becoming slimy when grilling?
To prevent okra from becoming slimy when grilling, avoid overcooking. Grill it quickly over high heat, turning frequently until tender but still firm. This method preserves its crisp texture and enhances its flavor without the unwanted sliminess.
Can I make tare sauce ahead of time?
Yes, you can definitely make the sauce ahead of time. In fact, I recommend doing so as it allows the flavors to meld together.
What if I don't have access to a grill?
You can use a grill pan or broil the skewers in the oven, adjusting the cooking time accordingly until they are cooked through.
What's the best way to skewer the okra?
Aim to thread each piece through the middle of the pod. Leave a little space between each okra to promote even grilling.
Storage Tips
Leftovers are best stored in an airtight container in the refrigerator. They can be enjoyed for up to 2-3 days.
Other Recipes You Might Like
- Garlic Butter Enoki Mushrooms
- Pork Belly Wrapped Asparagus Yakitori
- Stir Fry Bean Sprouts
- Japanese Style Roasted Garlic Bulb
Watch How To Make It
Japanese Grilled Okra
Ingredients
Skewer
- 2 Cups Okra
- 2-3 Grilling Skewers
Tare Basting Sauce
- 2 tbsp Soy Sauce
- 3 tbsp Japanese Sake
- 1 tbsp Water
- 1 1/2 tbsp Sweetener your preferred sweetener
- 1/2 Cup Bonito Flakes can sub with 1/8 tsp of hondashi
- 1 Clove Garlic
Instructions
- Gather all the ingredients.
- Mix soy sauce, Japanese sake, water, bonito flakes or hondashi, sweetener, and grated garlic in a saucepan. Bring to a boil, then reduce heat and simmer for 2-3 minutes. If using bonito flakes, strain the sauce through a strainer before using.
- Cut the ends of each okra and then skewer on presoaked skewers.
- Grill skewered okra on a BBQ grill at 350°F for 4-6 minutes over direct heat, rotating every 2 minutes and basting with sauce each time, until softened and lightly charred. Before serving, brush with additional sauce.
