Fruiting vegetables
Okra NukazukeRoll in Salt and Pickle Raw for a Day and a Half
Sticky okra and the flavor of rice bran are a great match. It can be pickled raw, so it’s easy, and it turns soft and moist.
After one day it had only a light bran flavor. About a day and a half was just right.
| Prep | Roll in salt, trim the stem and cap |
|---|---|
| Pickling time | 24–36 hours |
| After pickling | Keep in the fridge and eat by the next day |
Pickling times are for a nuka bed kept in the fridge. At room temperature it pickles faster, and faster still in summer. The saltiness of your bed also makes a difference.
How to make okra nukazuke
- Choose: Fresh okra has a pale cap that hasn’t turned dark.
- Roll in salt: Sprinkle salt on a cutting board and roll the okra under your palm to rub off the prickly fuzz. It also brightens the color.
- Trim: So you can eat it whole, cut off the tip of the stem and pare away the hard edge around the cap.
- Pickle: With the salt still on, lay them in the nuka bed and cover with bran.
- Take them out: Rinse off the bran and serve whole or cut in half on the diagonal.
From bed to plate
How to eat it
- As is: Eat it whole.
- Sliced: Cut into thin rounds and put on natto, chilled tofu or cold somen noodles. The stickiness and bran flavor go well together.
- If it’s over-pickled: Chop, soak briefly in water, and toss with bonito flakes.
Care for your bed is covered in Caring for a Nuka Bed, and making one in How to Make a Nuka Bed.
