In Japan, there’s a certain reverence for foods with a slimy texture, whether it’s nagaimo, raw egg, or natto. This appreciation extends to okra, which is often lightly blanched to draw out and accentuate its natural mucilage. I realize that’s not everyone’s cup of tea, so I created this delightfully nutty preparation to highlight the best of okra while downplaying the slime.

By pan-roasting the okra we can keep moisture at bay, suppressing that characteristic slimy texture while bringing out its inherent sweetness. A double dose of sesame—both toasted sesame oil and toasted sesame seeds—adds a rich, nutty flavor, while the partially ground sesame seeds further absorb any slime that might emanate from the okra. Just be careful not to get the pan too hot, or the sesame will burn and turn bitter.

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