Description
This okra recipe preserves the fresh, crisp texture of the okra while the citrusy ponzu adds a refreshing flavor. Perfect as a light side dish or snack!
Ingredients
Units
Scale
- 10 oz okra
- Salt (for rubbing and blanching)
- 3 1/2 tbsp shiro dashi or tsuyu
- Fresh juice from 1 1/2 limes (or 2 if they aren’t very juicy)
Instructions
- Prep the Okra:
Sprinkle a generous amount of salt over the okra, then gently rub them together to remove the fine baby hairs. - Blanch or Steam:
Bring a pot of water to a boil, adding a pinch of salt. Blanch the okra in the boiling water for 30 seconds to 1 minute, or steam them for 1 1/2 to 2 minutes. Immediately transfer the okra to ice water to stop the cooking process. Note that okra can be eaten raw, so it doesn’t require much cooking. - Prepare the Sauce:
Mix the shiro dashi (or tsuyu) with the fresh lime juice. If you have ponzu sauce on hand, you can use that as a substitute. - Serve:
Just before serving, pour the sauce over the okra. Be sure to do this right before eating, as the okra can start to turn yellowish if it sits in the sauce too long. Enjoy!
- Prep Time: 5 mins
- Cook Time: 1 min
