Here are other examples of drinking snacks–3 kinds. From left to right are blanched okra, burdock root salad and edamame.
I made the okra dish just before serving. The rest were prepared ahead of time.
Most of the time the okra I see at our regular grocery store is blemished and generally not good. This time, when I went to the grocery store, which is not our usual one, for Pasteurized eggs, I saw really fresh good looking okra and could not resist buying it. I first rolled the okra on the cutting board with Kosher salt to remove the fine hairs on the surface. I washed off the salt and blanched them in salted boiling water for 15 seconds and then cooled them in ice water. After they were cooled, I blotted the water from the surface and kept them in a sealed container in the refrigerator.
Just before serving, I sliced them into thin slices and dressed with soy sauce and dried bonito flakes.
2. Burdock root
I made this at the same time I made Kimpira. Instead of braising the burdock root, I boiled it in salted boiling water for a few minutes. I let it cool down and dressed in mayonnaise with a bit of soy sauce.
This is just boiled frozen edamame. Since I had broth left over from the simmered atsuage and nagaimo dish, I just cut off the ends of the pods and soaked the edamame in the broth. I kept it for a few days in the refrigerator.
This threesomes was not bad (but not great either). Although I liked the okra, my wife did not like the residual sliminess (in general okra is not one of her favorites). The burdock root salad was good but I think the classic kimpira is better. The broth did not season the edamame as much as I thought it would. As a starter, however, this was more than adequate.