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Okra in Ponzu Sauce

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


  1. 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.
  2. 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.
  3. 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.

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One comment on “Okra in Ponzu Sauce”

  1. Salty and sour…sounds very appetizing and tasty!

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