Okra in Ponzu Sauce
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Okra (Ladies Finger) in Ponzu Sauce
Keep this Japanese-style okra salad for a few hours and up to a day in a food container, chilled in the fridge.
To minimize the slime/stickiness, cut cooked okra to longer sections. But if you don’t mind the stickiness, it is okay to slice them thinly.
- 150 grams okra (ladies finger)
- 2 tbsp ponzu sauce (yuzu or citrus soy sauce) add more to taste as desired
- ice cubes for cooling down the okra
- small handful bonito flakes for garnishing
- Cook okra. Bring a pot of water to boil. Add okra and boil for 3 minutes. Drain okra. Alternatively, arrange the orka one layer in a steaming dish and steam over high heat for 3 minutes. Add cooked okra to a large bowl of ice water to cool down for a few minutes.
- Dress okra with ponzu sauce. Cut and discard the top and ends of each okra. Then cut to uniform slices. In a bowl, add cut okra & ponzu sauce, mix well. Chill in fridge for 15 minutes if serving cold.
- To serve, transfer okra to serving dish and top with bonito flakes.
Noob Cook Tip
Quick home-made ponzu sauce: Mix 2 tbsp low-sodium soy sauce with 1/2-1 tsp clear vinegar, 1 tsp mirin, a squeeze of orange juice and a few drops of lemon juice. Adjust the quantities accordingly to your preference.