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
Save Recipe


3/4 pound okra

1 package katsuobushi (shaved bonito fish)

Pinch of toogarashi (red pepper flakes)

Shoyu (soy sauce) to taste


  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

Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Okra Greens and Corn Saute

Nutty Herbed Rice

Couscous Fritters with Fresh Corn and Tomato Salsa

Red Snapper Marinated with Three Kinds of Chilies in Banana Leaves