Here’s a super quick recipe for okra (lady finger) lovers. This okra salad in ponzu sauce is a popular side dish in a Japanese bento. The ingredients in this recipe are few and you can enjoy it chilled or at room temperature.
This is my (almost-finished) bottle of ponzu sauce, which is actually soy sauce seasoned with vinegar and citrus (most commonly yuzu). It’s sour, sweet and savoury. While I mostly use it as a dipping sauce for shabu-shabu or Japanese nabe, this is another way of using it directly as the seasoning sauce in a dish. It’s fast and convenient for lazy noob cooks like me :P
Making this dish is too simple. After cooking the okra either by steaming or boiling, they are placed in a bowl of ice water to cool down (this retains the green hue and prevents yellowing). Slice the okra and toss with ponzu sauce. Garnish with some bonito flakes. This easy orka salad is ready in under 15 minutes.
This can be prepared in advanced and kept chilled in a food container in the fridge. Enjoy!~
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.
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.