Follow these steps for perfect results
okra
katsuobushi (shaved bonito fish)
toogarashi (red pepper flakes)
shoyu (soy sauce)
to taste
Wash the okra.
Boil the okra in a saucepan of boiling water until almost tender but still firm.
Drain the okra.
Put the okra in the refrigerator to cool.
Slice the okra into 1/4-inch rings.
Put the sliced okra in a small mixing bowl.
Add the bonito flakes to the okra.
Stir to combine.
Add soy sauce to moisten and to taste.
Add a touch of toogarashi (red pepper flakes) to taste.
Serve with Japanese rice.
Expert advice for the best results
Do not overcook the okra, as it will become slimy.
Adjust the amount of soy sauce and toogarashi to your taste.
Serve immediately for the best texture.
Everything you need to know before you start
5 minutes
Okra can be boiled and cooled ahead of time.
Serve in a small bowl, garnished with extra bonito flakes.
Serve as a side dish with grilled fish or chicken.
Pair with Japanese rice and miso soup.
Crisp and refreshing.
As suggested in the original recipe.
Discover the story behind this recipe
Okra is a popular vegetable in Japanese cuisine, often served as a side dish or in salads.
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