The okazu recipe is a Japanese pickled vegetable dish that is easy to make with wheat and sweet potato. It is a must-know dish when you visit Japan. Also, this recipe contains very few ingredients, which means that it’s easy to make at home!
Recently, the okazu recipe has started to become popular in Taiwan. However, this dish is not commonly used outside of Japan.
What Is The Okazu Recipe?
The okazu is a type of pickled vegetable dish that originates from Izumo Province in the Chugoku region, but it’s widely known as the Hakka cuisine in Taiwan. Okazu means “small pickle,” and it’s a small serving of vegetables (usually 4 or 5 small pieces).
The dish’s name is derived from the shape of the pickle as it’s made: a bit like a block.
There are many kinds of okazu, and I’ve tried them all in my hometown. Here is my personal favorite: wheat, sweet potato, and carrot.
I use wheat because wheat has more nutrients than sweet potato and carrots and tastes better when pickled.
How To Make Okazu Recipe?
Ingredients:
- 1 pound ground beef
- 6-8 Japanese sweet potatoes
- Vegetable oil
- Negi (Japanese herbs)
- 1/2 pound carrots
- 3 cups wheat flour (for thickening)
- 1/4 cup soy sauce
- 1/4 cup mirin or sake (Japanese alcohol)
- A handful of scallions for garnish (optional)
Preparation:
1. Peel the potatoes, cut them into pieces, and cook in boiling water until tender.
2. Shred the carrots and slice the Negi.
3. Heat some oil in a frying pan and sauté the carrots and Negi until browned at low heat.
4. Add the ground beef and cook at medium heat until the meat is browned.
5. Add 1 cup of water to thicken the sauce and continue cooking for about 20 minutes on low heat.
6. Drain the water out of the wheat and add it to a thickening dish with 3 cups of boiling water. Mix it well until all the grain has melted into a smooth mixture.
7. Spread the wheat mixture on a baking pan, bring it over high heat, and boil for about 5 minutes.
8. Put the cooked potatoes and carrots into the mixture for about 3-4 minutes.
9. Remove from heat and cool down instantly in a fridge.
10. Peel each piece of okazu, cut into strips approximately 12 centimeters long each, and roll them together until they are all fashioned into cylindrical shapes as pictured below: (I usually use a knife to make this).
11. Repeat steps 9 and 10 until all the mixture is used up.
12. Serve with a bowl of beef miso soup!
Notes: However, the thickening process will take more time, especially if the temperature is lower than the room temperature. The rice bran-pickled okazu is another popular variety in Japan (Imabari style).
Nutrition Facts Of Okazu Recipe
| Nutrition | Amount |
|---|---|
| Calories | 0 |
| Fat | 0.5 g |
| Cholesterol | 0 mg |
| Sodium | 152 mg |
| Carbohydrates | 0 g |
| Protein | 0 g |
| Vitamin C | 2.2 mg |
| Iron | 1 |
Best 10 Health Benefits Of Okazu Recipe
1. Pickled vegetables help reduce the risk of developing colon cancer, gastric cancer, and stomach ulcers by increasing the enzymes and acid in the stomach.
2. Carbohydrates are essential to many facets of health.
3. Vitamin B1 (thiamine) treats congenital disorders that affect nerves or muscles and nerve cell degeneration due to vitamin B1 deficiency.
4. Vitamin B2 (riboflavin) is good for treating cataracts.
5. Vitamin A protects the skin by preventing and fighting infections, including skin infections.
6. Carotene boosts the immune system and is effective in fighting infectious diseases, such as tuberculosis and measles
7. Riboflavin aids in digestion and helps with the creation of hemoglobin, which transports oxygen to cells throughout the body
8. Potassium regulates heart rate and blood pressure, supports heart function, and treats high blood pressure.
9. Zinc improves immune function, helps with wound healing, fights infection, and reduces body odor caused by bacteria on the skin
10. Ironworks with protein in red blood cells by moving oxygen through your body to tissues that need it.
Can I Freeze It?
Yes, the okazu recipe can be frozen for later use. However, when you freeze okazu, the taste and color will not be as good. I suggest freezing them in small servings (2 or 3 pieces per serving size).
Is It Healthy?
Okazu is very healthy when picking vegetables in a salty or acidic solution. Also, the vegetables used to make okazu are very beneficial. Wheat contains many vitamins, minerals, and fiber, making it healthy and easy to digest.
Sweet potatoes are good for weight loss because they act as a stabilizer for our blood sugar levels.
How To Store It?
Okazu is generally served within a few days, so it isn’t easy to store. However, if you keep it in a refrigerator, the okazu will last longer and stay fresh.
When To Eat It?
Okazu can be eaten the same day you make them. However, it’s best to eat them when they are made because they usually get soggy when stored overnight.
How To Eat It?
The okazu is traditionally eaten with beef miso soup, which is made by mixing beef cubes with miso paste. However, they are also served cold or at room temperature. They are also delicious on top of a rice bowl or in a sandwich.
Can You Eat It If You’re A Vegetarian?
There are many kinds of vegetarian okazu, including soy sauce and tofu (tofu okazu). The texture and taste of okazu can be very different if you use tofu or soy sauce to make it.
Conclusion
Okazu is very easy to make, and it’s a very popular dish in Japan. The basic ingredients to make okazu are ground beef and pickled vegetables. You can add toppings such as Negi (a Japanese herb) or okara (soybean pulp).
I usually use sweet potatoes, wheat, and carrots because I love their taste. Make sure to cook the beef thoroughly with water so you won’t get an upset stomach.
If you’re a health nut, you’ll love this okazu recipe. This is because okazu is not only delicious, it’s also healthy for you. Okazu is made with high-quality ingredients that contain many vitamins and minerals.