Japanese Okra with Bonito Flakes

Method9 steps · about 7 min

1. 1

   Step 1: Make a tiny incision in the side of each pod from the 150 g okra batch to prevent it bursting during boiling.

   Uses 150 g okra

2. 2

   Step 2: Bring enough separate boiling water to a boil in a pot. Add the pinch of salt and all the incised okra from step 1.

   Uses Water for boiling the okra, as needed; discarded · 1 pinch salt · complete batch of incised okra

3. 3

   Step 3: Boil the okra from step 2 for about 2 minutes, adjusting for the size of the pods and the crunchiness you prefer. The guide is for pods about 6 cm long.

   Boil the okra · 2 minUses okra in salted boiling water

4. 4

   Step 4: Lift the boiled okra from step 3 into the bowl of ice water to cool. Drain well and discard both cooking and cooling waters.

   Uses complete batch of boiled okra · A bowl of ice water for cooling the boiled okra; discarded

5. 5

   Step 5: Trim the stem end from each cooled, drained pod from step 4. Slice the okra crosswise about 2 mm thick.

   Uses cooled drained okra

   
6. 6

   Step 6: Divide all the sliced okra from step 5 between two serving bowls. Divide all 5 g bonito flakes over the tops.

   Uses complete batch of sliced okra · 5 g bonito flakes

   
7. 7

   Step 7: Bring the two bowls from step 6 to the table with soy sauce on the side.

   Uses two bowls of okra topped with bonito flakes

8. 8

   Step 8: Add a small amount of soy sauce to taste to the bowls from step 7, then mix the okra and bonito flakes through the sauce.

   Uses two okra and bonito bowls · Soy sauce to serve, a small amount to taste

   
9. 9

   Step 9: Serve the two dressed bowls from step 8 as a small salad or side dish.

   Uses two dressed okra and bonito bowls