- 3/4 pound okra
- 1 package katsuobushi (shaved bonito fish)
- Pinch of toogarashi (red pepper flakes)
- Shoyu (soy sauce) to taste
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.
Drink Recommendations: Japanese Beer Ozeki Sake, Ginjo Premier