Recipe courtesy of June Kuramoto

Maxanne's Japanese Okra

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 1 hr
  • Cook: 15 min
  • Yield: 4 to 6 appetizer servings
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Ingredients

3/4 pound okra

1 package katsuobushi (shaved bonito fish)

Pinch of toogarashi (red pepper flakes)

Shoyu (soy sauce) to taste

Directions

  1. 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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