Kebab with okra (open)

Kebab with okra (open)


  1. okra 12 large pods
  2. minced meat 500 g
  3. egg white 1 pc.
  4. green onions to taste
  5. vegetable oil 1 tsp
  6. starch 1 tbsp
  7. Mirin 2 tbsp
  8. soy sauce 1 tbsp
  9. ground ginger to taste
  10. black pepper to taste
  11. salt to taste
  • Main Ingredients: Beef, Pork, Veal
  • Serving 5 servings
  • World CuisineAsian, Oriental


pan, pan, cutting board


Sprinkle with salt and lightly “roll” on the board. Trim the bottom of each pod without cutting completely. Trim the bottom edge (“chamfer”).

Blanch okru for 2 minutes. Remove from boiling water, cool, dry, sprinkle with starch (I used tapioca).

Finely chop 2 okra pods. Chop green onion.

Add minced okru and green onion to the minced meat, add egg white, salt and spices. Knead the minced meat thoroughly.

Form cutlets of minced meat, putting okra in each pod.

Fry the patties in a pan on both sides.

At the end of cooking, “glaze” the patties by adding mirin and soy sauce to the pan.