While I was still thinking about sloth and summerly posts, suddenly the editor changes the direction to R. What the hell does R mean? Me? This is such an Anna Wintour move, and I feel like Grace: love her, but hate her. However being a working bee, we have to comply with orders from the top.
Luckily, this post has R in the word, so no sweat. The Greenmarket had a sale of okRa the other day, so I bought bunch of them. Since not many Americans (including my bf) doesn't like its slimy texture, I knew I couldn't use it for any cooking at home. I wanted to make something that lasts for a while, so I decided to pickle them.
So here is the recipe.
Salt to rub off the fuzz
Vinegar (I used rice vinegar) 200 ml
Water 300 ml
Yuzu jam 1 tbsp
Sugar 2 tbsp
Salt 1.5 tbsp
Yuzu pepper (optional) 1/2 tsp
As you see in the picture above, you should trim the top. Yes, trim the top. The part is pretty tough, so it doesn't pickle well. It's a pain in the arse, but worth the effort.
OkRa has fuzz all over it, like a little twinky boy. It's not full grown man-hair, but just some soft fuzz. It's still annoying since I like things hairless. So pour some salt over the okRA to rub it all off.
When it gets some scrubbing action and becomes a bit sweaty, you are good to go.
Wash off the salt, and blanch them for about 2 minutes.
Meanwhile, you mix all the pickling ingredients and heat them up to dissolve sugar and salt.
My secret weapon for this pickling is this.
Yuzu jam. I don't know why it's called yuzu-cha (yuzu tea). These are widely available in Korean grocery stores. Similar to marmalade but has a strong yuzu flavor which is great. Put about 1tbsp of it into the pickling liquid. Since I wanted a little heat, I also added yuzu kosho (yuzu pepper; about 1/2 tsp) into the liquid as well.
Place okRa in the jar (I didn't boil the jar since I knew I wouldn't keep it for a long time). My jar is a bit too big for the amount of okRa I had, but oh well.
Pour in the liquid, and store in the fridge once it cools. You can eat next day, but it was best after 5 or 6 days.
It's not a traditional method, but this is easy and great to munch on.
As I said, the jar was too big for the contents, and all the okRa floated on top, so I had to put them upside down so that they can marinate evenly. I wish I had a cellar full of jars and other containers, so when one jar is too big, I can have one smaller. Such is the fate for NYC apartment.
By the way, this picture shows still too much of fuzz. It's kinda freaking me out.