Name: Okra with ponzu and bonito flakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 12 okra, trimmed, halved lengthways; Bonito flakes (see note), for scattering; Ponzu sauce; 100 ml soy sauce; 60 ml (¼ cup) lemon juice; 1 tbsp rice wine winegar

Okra with ponzu and bonito flakes

A quick and easy Japanese okra recipe to make on the hibachi or barbecue.

Makes 6

Prep

Cook

Total

10M

Fast, bright and made for sharing. Yakitori Yurippi’s easy hibachi-grilled okra recipe is cooked with a sweet and tangy ponzu sauce and served with sprinkled bonito flakes, making it a quick but impressive snack.

Ingredients

12 okra, trimmed, halved lengthways

Bonito flakes (see note), for scattering

Ponzu sauce

100 ml soy sauce

60 ml (¼ cup) lemon juice

1 tbsp rice wine winegar

Method

1.Preheat a charcoal barbecue (hibachi) or gas barbecue to high.

2.For ponzu sauce, combine ingredients and set aside at room temperature. Store leftovers in an airtight container in the refrigerator for up to 2 months.

3.Thread 4 pieces of okra widthways onto bamboo skewers (soak skewers for 30 minutes in water to minimise burning). Grill, turning frequently, until charred and tender (3-4 minutes). Serve scattered with bonito flakes and ponzu sauce on the side.