Hope you enjoy the recipe! I feel very lucky to say that nowadays I work full-time as CEO & Founder of my company "Fused by Fiona Uyema Ltd" which inspires Japanese Flavours through my profile as a TV cook and cookbook author, Fused range of Japanese retail food products and Fused Japanese Street Food Pop-Up Roadshow. I assume it's at the end but you don't actually say that (unless I somehow missed it - though I read through the instructions a few times). Remove the stem end of each okra and slice crosswise into 2mm (1/16") slices. I've updated the instructions to say you should season with seven spice at the end when the dish is ready to serve. The origin of Okra is disputed but most likely eastern Africa or South East Asia. Ones in Japan are definitely slimy kind. Japanese ponzu or citrus soy sauce may also be used, although soy sauce works wonderfully for this particular salad. This post may contain affiliate links. Buy our best-selling e-cookbook full of 33 easy and simple Japanese recipes! Skip. This simple vegetable recipe is super handy when you are in need of something refreshing and wholesome to balance the dinner. The best okra is bright green with no black or brown stains. Some have black stains. Would you like any meat in the recipe? Japanese Sweet Potato Recipes – Autumn Shun, Japanese Pumpkin Kabucha Recipes – Autumn Shun, Yakiniku Shibaura (Mishuku, Tokyo)- Family friendly Yakiniku. DIRECTIONS. This is a super easy okra salad recipe, a perfect dish to make when you don’t want to put too much effort into a meal. Help Other Cooks By Rating and Leaving a Comment Below, Tools to easily save recipes and articles. For Ohitashi dishes, fresh ingredients are typically blanched quickly and then soaked in a dashi-infused soy sauce-based marinade for several hours. This is one of my favourite quick and healthy recipes. Simple cooking is often the technique used in Japanese cuisine to retain and enhance the flavour and texture of the ingredient. So if you are not a big fan, you can certainly use other vegetables for this ohitashi recipe. Mix well so that bonito flakes and okra combine well with soy sauce. Sliced okra is a bit crunchy and sticky. And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram for all the latest updates. Okra Aemono: Seasoned Boiled Okra (from Kaneko’s Kitchen.com) is a perfect recipe for classic boiled okra with soy sauce and fish flakes (katsuobushi). With just a handful of ingredients, the ohitashi technique is a fool-proof way to get more vegetables to the plate. In my view, this is the best combination to eat plain boiled okra with. I for one love slimy okra. I’ve made this twice now and it brought back memories of my grandma each time! Be careful not to boil too much as it will make okra much slimier. You still want to cut off the ends (I showed in Step 2 left image).

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