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Wakame and Okra with Ume

User Rating 3 Star Rating (1 Review)


Wakame and Okra with Ume

Wakame and Okra with Ume

Photo (c) Setsuko Yoshizuka
Wakame seaweed and boiled okra are seasoned with sour umeboshi based sauce. It's a refreshing side dish.

Yield: 2 side-dish servings


  • 2 oz. rehydrated and softened wakame seaweed, cut into about 1/2 inch lengths
  • 10 small okra
  • 1 large umeboshi, the seed removed, finely chopped (As umeboshi vary in saltiness, adjust the amount according to your taste)
  • 4 shiso leaves, washed and finely chopped
  • 1/2 - 1 tsp soy sauce
  • 1 Tbsp dashi soup


Bring water to a boil in a medium pan. Add okra and boil until softened. Cool them in cold water and drain well. Cut off the stems and thinly slice boiled okra. Put okra and wakame in a medium bowl. Mix umeboshi and dashi in a small cup. Add soy sauce and shiso and stir well. Put the sauce over okra and wakame and stir well just before serving.

User Reviews

 3 out of 5
wakame and okra with umeboshi, Member matsubara

Great way to serve okra. Since I love umeboshi, next time I will include at least 3 umeboshi in my dish and,of course, lots of shisho. My only problem with the recipe was the amount of wakame. It would have been helpful if the recipe indicated the amount of dried wakame needed to create 2oz of dehydrated wakame. This recipe is a keeper.

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