Okra, originally from northeastern Africa, has a rich history dating back to ancient Egypt around the 2nd century BC.
It was introduced to Japan in the late Edo period, but its unique texture and grassy flavor initially failed to win over local tastes. During World War II, however, Japanese soldiers living off the land in Southeast Asia came to appreciate okra’s hardiness and nutritional value. After returning home, they helped popularize its cultivation.
By the 1960s and 70s, okra had gained recognition in Japan as a "stamina vegetable," prized for its nutrients and gentle, slick texture. Today, it’s a staple of summer Japanese cuisine, enjoyed in salads, soups, tempura, and more.
Okra’s signature silkiness comes from health-boosting compounds like pectin and mucin, which are known to support digestion, regulate blood sugar, and lower cholesterol. It’s also high in calcium, iron, and vitamin C—perfect for combatting summer fatigue.
This dish features raw okra wrapped in thin pork slices pan-fried and simmered in a sweet and savory soy-based sauce. Enjoy the contrast between the okra’s slight crunch and its slippery, tender finish.
15 minutes
Etsuko Tamada
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 10 whole okra
- 10 slices thinly-sliced pork shoulder (if unavailable, bacon can be substituted)
- salt and pepper, to taste
- flour, as needed
- 1 tsp. vegetable oil
- A2 tbsp. soy sauce
- A2 tbsp. sake
- A4 tbsp. mirin
INSTRUCTIONS
Preparation
Rub the okra with salt, then rinse well with water. Trim off the stems and brown tips. Pat dry with paper towels.
- 1
Season the pork slices with salt and pepper. Wrap each okra in a pork slice, leaving both ends of the okra peeking out for a neat finish.
- 2
Lightly coat the wrapped okra in flour. Heat vegetable oil in a frying pan over medium heat and place the okra wraps seam-side down. Roll them around as they brown evenly. Once golden, cover with a lid and steam-fry for 3–4 minutes.
- 3
Wipe away excess fat with a paper towel. Add the ingredients from A (soy sauce, sake, mirin) and simmer briefly until the sauce thickens slightly.
RecipeID
117
Tips & Notes
Using paper-thin pork slices (like those for shabu-shabu) shortens cooking time and makes it easier for kids to eat.
No need to blanch the okra beforehand—wrapping it raw enhances its texture.
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"I am a food education instructor, photo stylist, and mother of three. In 2016, I launched the food education school Aozora Kitchen Ichikawa, where I have taught lessons to over 7,000 children. After working in marketing at a food manufacturer, I was inspired by my desire for children to experience a variety of foods from an early age. This led me to become an independent culinary expert and open Aozora Kitchen Ichikawa to support mothers struggling with picky eaters. My lessons—tailored to each child’s developmental stage—focus not only on cooking skills but also on developing listening and thinking abilities, as well as learning about nutrition and food culture in a fun way. For those who cannot attend in person, I created a fully supported online parent-child cooking program. This unique program combines cooking lessons with food education lectures, guidance on proper posture, optional chopstick training, and mental support for mothers. Even if a mother lacks confidence in cooking, this program helps children build lifelong healthy eating habits. My specialties include recipes children can help make, and nutritious, well-balanced dishes that busy families can easily prepare and that children will love. In addition to recipe development, I hold food education seminars to help children overcome a dislike of vegetables, run corporate cooking classes, write columns, and work in food photography. My strength lies in my comprehensive experience in the food manufacturing industry—from concept development and test cooking to sales negotiations and production line implementation. My motto: “To make mealtime a more enjoyable experience for everyone around the table!”"