Chefs' Recipes

Okra with ponzu and bonito flakes

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

By Tin Jung Shea
  • 5 mins preparation
  • 5 mins cooking
  • Makes 6
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Okra with ponzu and bonito flakes
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.


  • 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


  • 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.


Bonito flakes (katsuobushi) are available from Japanese grocers.