Okra and crab cakes with salted kelp.
|Material ( For 2 persons )|
|the shelf||20 bottles|
|crab sticks||70g (2.47oz)|
|sesame oil||2 teaspoons|
|thin strips of kombu cooked in soy sauce, etc. then dried||1 teaspoon|
Here is a simple recipe for "Okra and crab cakes with salted kelp" that can be made quickly in a microwave oven. It is full of flavor and goes great with rice and sake.
Okra and crab cakes with salted kelp
70g (2.47oz) crab cakes
2 teaspoons sesame oil
1 teaspoon salted kelp
Directions1. Wash okra, cut the top part, and slice diagonally into 3 equal pieces. Put into a heatproof container, cover with plastic wrap, and microwave for 3 minutes and 30 seconds.
Split the crab cakes lengthwise.
Drain the heated okra lightly, add the crab cakes, sesame oil, and salted kelp, and dress.
How does okra and kanikama with salted kelp taste?The refreshing flavor of okra and the richness of sesame oil add satisfaction. The aroma of the okra is softly wafted into the nose, and the flavor of the sea from the kanikama and salted kelp adds depth to the taste. The more you bite into the okra, the stickier it becomes and the more unified the whole dish becomes.
The bright red and green colors are perfect for a side dish when you want to add color to your bento. You don't have to make it exactly as you like, but it's a tasty dish.