A quick & easy roasted okra recipe, charred on a grill or hot skillet and brushed with an umami glaze & sprinkled with a Xinjiang spice mix. This recipe can be made with a BBQ or a very hot cast iron skillet pan.
Okra is an interesting ingredient and is well known for being very slimy, which can be a turn off for most people because of its texture. However, if made properly, the sliminess can be kept to a minimum and a delicious snack/appetizer can be made out of them, the key is to keep them dry. Any form of moisture during the cooking phase will usually activate the slime-like texture which is why I usually enjoy them roasted on very high heat or deep fried.
For this roasted okra recipe, I kept it very simple. You roast it on high heat over a grill (or a very hot cast iron skillet over the stove) for 2-3 minutes a side to char it. Once it has been charred, a thick umami glaze is brushed on and a spicy garlicky cumin spice mix is sprinkled on right before serving it!
INGREDIENTS FOR ROASTED OKRA
- Okra - For this roasted okra recipe, buy fresh okra and not pre-packaged or frozen ones. I have a brief guideline below on how to pick them at the supermarket.
- Oyster Sauce - there is no substitute for oyster sauce for this recipe. I use oyster sauce instead of soy sauce because of its viscosity - oyster sauce has a thicker consistency than soy sauce which sticks on as a glaze better. If you don't mind the extra work, you can thicken the soy sauce with a small amount of cornstarch slurry - just keep in mind that it will be a lot saltier than oyster sauce so you may need to add a bit more honey to balance the saltiness out.
- Honey - I use honey instead of sugar for this recipe because of viscosity as well. It also mixes more easily into the oyster sauce.
Xinjiang Spice Mix
This is my simple version of the famous Xinjiang spice blend which you can commonly find sprinkled on grilled lamb, kebabs and vegetables in Uyghur cuisine.
This spice blend has wonderful flavors with both Chinese and Middle Eastern influences and can honestly be sprinkled onto anything grilled and it would taste fantastic.
If you have furikake, you can use that instead of this Xinjiang spice mix. We also have a homemade furikake recipe made with homemade powdered miso and gochujang that you may like that also goes fantastic with this roasted okra!
HOW TO PICK OKRA
Whenever you buy okra, make sure you are buying them fresh and not frozen or pre-packaged. Frozen okra has been sitting in a enclosed plastic bag with ice crystals on them which means once they defrost, they will become slimy.
Here are a few things I look out for when I pick out my okra:
- Pick small and thin okra. Small okra is younger and more tender. They generally have less seeds as well which usually means it will be less slimy.
- Make sure the okra is firm, and not shriveled up or wrinkled. Shriveled and wrinkled okra means it has been sitting out for a while are are dried out.
- Make sure to the okra is not wet. Wet okra will not store as long, and will go bad quicker.
- Pick okra free of blemishes and holes. If you see a lot of blemishes or holes, it usually means it's been handled a lot or bugs have bore holes into it and might be living in it! ick.
ALWAYS KEEP YOUR OKRA DRY (MINIMIZES THE SLIME)
I know this sounds gross, but I generally don't wash my okra. I like to keep it completely dry before I cook it and I personally find that washing it (even after I dry it very well) still gives me enough moisture to make my okra slimy. The fresh okra I usually find are very clean as well and free of dirt so I'm okay with not washing it.
If you plan to wash your okra, make sure you dry it very well with a towel before you start cooking it to prevent the slime from forming.
To store okra, I find that the best way to do it is to keep it in a paper bag and keep in the fridge. The paper bag breathes, so it prevents condensation from forming in the bag which keeps them dry. They keep well for about 3-4 days in the fridge this way. You also don't want to wash them until you are ready to use them.
ROAST OKRA ON HIGHEST HEAT POSSIBLE
To minimize the slime, we don't want to give the okra a chance to produce it, so we want to cook these quickly on the highest heat possible.
The high heat will quickly char the okra and cooks it without letting the seeds instead steam within itself which forms the slime. The best part of the quick char is, the roasted okra maintains its fresh crunch as well.
You don't want to add the glaze on too early in the cooking process because the glaze has salt in it, and salt draws out moisture from the surface of the roasted okra which will make them slimy. Brush the thick glaze on at the very end right before you are ready to eat it and sprinkle the spice on for the added layers of flavor.
LOOKING FOR MORE GRILLING RECIPES? TRY THESE!
- Sweet and Sticky Char Siu (Chinese BBQ Pork)
- Grilled Chicken Skewers
- Skewered Chicken Satay Wings
- Grilled Marinated Halloumi Cheese
DID YOU TRY THIS ROASTED OKRA RECIPE?
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Recipe Card
Roasted Okra Recipe
Recipe Notes
- For this recipe, buy fresh okra and not the pre-packaged or frozen ones. Frozen or pre-packaged okra will have a lot of water in it and the texture will be very slimy with no crunch.
- Oyster Sauce - there is no substitute for oyster sauce for this recipe. I use oyster sauce instead of soy sauce because of its viscosity - oyster sauce has a thicker consistency than soy sauce which sticks on as a glaze better. If you don't mind the extra work, you can thicken the soy sauce with a small amount of corn starch slurry - just keep in mind that it will be a lot more saltier than oyster sauce so you may need to add a bit more honey to balance the saltiness out.
- I use honey instead of sugar for this recipe because of viscosity as well. It also mixes more easily into the oyster sauce.
- When picking cumin, you can use either ground cumin or whole cumin. If you don't mind occasionally getting a bite of a cumin seed then I suggest whole cumin. I personally like to use whole cumin seeds but roughly crush it with a mortar and pestle (or food processor) so that it is not as fine as ground cumin but not whole cumin seeds as well. The cumin flavor is much more flavorful if you use whole cumin seeds.
- When picking okra at the supermarket, pick small and thin okra. Small okra is younger and more tender. They generally have less seeds as well which usually means it will be less slimy. Make sure the okra is dry firm, and not shriveled up or wrinkled. Shriveled and wrinkled okra means it has been sitting out for a while are are dried out.
- If you have furikake, you can also sprinkle that on top as well instead of the Xinjiang spice mix
Ingredients
- 30 okra (approx. 350g)
Umami glaze
- 1 ½ tablespoon oyster sauce
- 1 ½ tablespoon honey
Xinjiang spice mix
- 1 ¼ teaspoons cumin seeds (ground or left whole, see notes)
- 1 tablespoon Korean pepper flakes (or Chinese chili flakes, which I find is spicier)
- 1 ½ teaspoons toasted sesame seeds
- ½ tablespoon powdered garlic (not garlic salt)
- ¼ teaspoon Sichuan peppercorns (optional, this not the same as regular pepper corns and should not be substituted with it)
Instructions
Preparation
- In a small bowl, mix together the oyster sauce and honey and set aside for later
- In another small bowl, combine the spices for the spice mix. If you are using Sichuan peppercorns or whole cumin, use a mortar and pestle or food processor and crush them roughly until they are in finer chunks, but don't over do it, unless you like them in a fine powder form. Set the spice mix aside for later.
Grill The Okra (Option 1)
- I personally do not like to wash my okra to keep the moisture away from it so that it doesn't become slimy. If you want to wash your okra, make sure you dry it very well until all the water has been completely wiped off with a towel.
- Set the BBQ to the highest setting possible and let it pre-heat
- Skewer the okra. If you have metal skewers, use these instead of wooden ones. Since you are charring it on very high heat, the sticks may burn. I don't recommend soaking the wooden skewers since that will add moisture to the okra which will make it slimy.
- Once the BBQ is hot, add the okra on and grill them for 2-3 minutes per side or until they are charred and brown.
- Once they are done remove them from the BBQ and set them on a plate.
Roast the Okra on a Cast Iron Skillet (Option 2)
- I personally do not like to wash my okra to keep the moisture away from it so that it doesn't become slimy. If you want to wash your okra, make sure you dry it very well until all the water has been completely wiped off with a towel.
- Set the stove to high heat and place the cast iron skillet on until it gets really hot. You don't need to add oil to the pan.
- Once the pan is very hot, add the okra on and char it for about 2-3 minutes a side until they are brown or charred.
- Once they are done, remove them from the skillet and set them on a plate
Flavor the Okra
- Brush the umami glaze on the okra and sprinkle the spice mix on and enjoy immediately.
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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Joanna says
Love this recipe! Can you tell me where you got your mini metal skewers?
Joyce Lee says
Hi Joanna!
The skewers I used are made of bamboo and I get them from the dollar store, but I have seen them around at kitchen/restaurant supply stores as well! Hope that helps!
josie says
WOW ! What an idea to come up with okra cooking in your way. Ha-ha, very easily to do, just charred it on a grill or hot skillet. Now I can eat more often. Thanj you.
Joyce says
This is my easy go-to side during the summer time! Ready in 5 minutes! I'm happy you liked it!
Macy Brown From MakeTheBread says
Hey Joyce...okra is one my favorite vegetable and this roasted look an awesome & sound soo delicious...i can't wait make this..Thanks for sharing....keep shared your new recipe....!
Joyce says
Hi Macy!
I really love okra too and I'm always happy to share my recipes! Hope you enjoy it!!
Joyce