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Wakame and Okra with Ume

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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.

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