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Okra with Bonito Flakes and Salted Kelp
A quick Japanese side dish made by microwaving tender okra and tossing it with salted kelp, ponzu, sesame oil, and dried bonito flakes. Poking the okra helps the flavorful dressing penetrate the pods.
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Ingredients
- 200 g okra (Trimmed; poke each pod 2–3 times with a fork)
- 0.5 tsp salt (For rubbing the okra before rinsing)
- 5 g salted kelp (shio-kombu) (Part of dressing A)
- 1.5 tbsp ponzu sauce (Part of dressing A)
- 1 tbsp sesame oil (Part of dressing A)
- 2 g dried bonito flakes (katsuobushi) (Part of dressing A)
Steps
- 1
Sprinkle the okra with the salt and rub the pods against a cutting board using the Japanese itazuri technique. Rinse the okra under running water.
- 2
Trim off the stems and the tough, cap-like calyxes from the okra.
- 3
Use a fork to poke 2–3 holes in the body of each okra pod. These holes help the seasoning soak in.
- 4
Place the prepared okra in a microwave-safe bowl and cover the bowl with plastic wrap.
- 5
Microwave at 600 watts for about 3–5 minutes, until the okra is tender. Use about 5 minutes for large pods and about 3 minutes for small pods.
- 6
Add the salted kelp, ponzu sauce, sesame oil, and dried bonito flakes to the hot okra in the bowl.
- 7
Mix thoroughly so the dressing coats the okra evenly.
- 8
Let the mixture cool slightly, then serve.
Notes
The source gives a microwave range of 3–5 minutes rather than one fixed time: smaller okra takes about 3 minutes, while larger okra takes about 5 minutes. The source does not specify storage instructions.
Nutrition per serving
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