‘Kara-age’ (kah-rah-ah-ge) is a Japanese cooking technique, commonly used to cook meat and fish. The other day, I cooked Broccoli into ‘Kara-age’ and it was really yummy. Today I cooked Okra into ‘Kara-age’. You know what? This ‘Kara-age’ Fried Okra made me wish if I had chilled Beer. If you like this ‘Kaki-age’ Fried Okra, you would love my ‘Fried Okra’.


2 to 3 Servings


10 to 12 Okra *about 250g, large ones recommended
1 Egg *whisked, optional
2 tablespoons Plain Flour
2 tablespoons Potato Starch OR Corn Starch
Oil for frying

1 clove Garlic *grated
1 small piece Ginger *grated
1 tablespoon Soy Sauce
1 pinch Salt
Ground Chilli OR Pepper as required

  1. Heat Oil to 180℃.
  2. Combine all the Marinade ingredients in a mixing bowl.
  3. Wash Okra, cut into bite-size pieces (*about 2cm), add to the marinade, and mix to combine. Okra will suck up the marinade.
  4. Add whisked Egg and mix to combine, but DO NOT over mix as it gets slimy. *Note: Egg is optional. The photo below is the same Fried Okra, but made without Egg.
  5. Add Flour and Potato Starch (OR Corn Starch), and mix to coat Okra pieces. DO NOT over mix.
  6. Fry, several pieces at a time, for 1 to 2 minutes or until nicely browned. Drain on paper towels.