Recipe courtesy of June Kuramoto

Maxanne's Japanese Okra

Name: Maxanne's Japanese Okra
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 to 6 appetizer servings
Ingredients: 3/4 pound okra; 1 package katsuobushi (shaved bonito fish); Pinch of toogarashi (red pepper flakes); Shoyu (soy sauce) to taste

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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

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.