Ebi to okura, myoga no kakiage / mixed tempura with shrimp, okra and myoga ginger buds

A summery marriage of salty sweet shrimp, green okra and refreshing myoga ginger buds! Squeeze lemon over for a light, zesty finish. As deep-frying softens the sharp tang of myoga, this can be a good introductory dish for those who have hesitated to try the spicy little vegetable.

1/2 of recipe:
170 calories; 8.2 g protein; 10.5 g fat; 9.3 g carbohydrate; 7.8 g net carbs; 59 mg sodium; 62 mg cholesterol; 1.5 g fiber

Okura no surinagashi / chilled okra soup

A pleasant little green soup for a hot day. It cools you down from the inside as the loose, jelly-textured soup goes down your throat.

1/2 of recipe:
30 calories; 3.1 g protein; 0.3 g fat; 4.1 g carbohydrate; 2.1 g net carbs; 209 mg sodium; 7 mg cholesterol; 2.0 g fiber

Ninjin to okura, satsumaage no itameni / saute-simmered carrot, okra and deep-fried fishcake

Yummy! This gently sweet, salty and spicy dish goes perfectly with plain rice and drinks. Also makes a great bento item.

1/2 of recipe:
93 calories; 5.0 g protein; 1.6 g fat; 13.9 g carbohydrate; 17.6 g net carbs;  151 mg sodium (with 50% reduced-sodium soy sauce; 227 mg with regular soy sauce); 4 mg cholesterol; 2.3 g fiber

Nagaimo to okura no ume-ae / Chinese yam and okra with pickled plum

A little summer dish for your good health. Nagaimo and okra, both loaded with mucin to protect your immune system, are paired with umeboshi, yet another traditional health food.

Nasu no agebitashi / deep-fried eggplant in light broth

A heavenly creamy and juicy eggplant dish for summer. Okra makes marinade broth thick and smooth, while grated ginger clears away the oiliness of eggplant. Since eggplant is deep-fried, a small amount is very satisfying.

Okura no ohitashi / okra in light broth

Ginger really perks up this summer ohitashi with okra.

Okura no ponzujoyu-ae, aotogarashi-iri / okra with citrus-flavored soy sauce and green chili pepper

A very easy small side dish. Grated serrano pepper gives a zesty punch!