Recipe courtesy of June Kuramoto
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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- Level: Easy
- Total: 1 hr 15 min
- Prep: 1 hr
- Cook: 15 min
- 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
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.
Cook’s Note
Drink Recommendations: Japanese Beer Ozeki Sake, Ginjo Premier
