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1 hr 15 min
1 hr
15 min
4 to 6 appetizer servings



Wash then boil the okra in a saucepan of boiling water until almost tender but still firm. Drain and put in refrigerator to cool. When ready to eat, slice okra into 1/4-inch rings, put in small mixing bowl and then add bonita flakes. Stir and add shoyu to moisten and to taste and add a touch of toogarashi, depending on how spicy you like it. Best eaten with Japanese rice.

Cook's Note

Drink Recommendations: Japanese Beer Ozeki Sake, Ginjo Premier

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