1 tbsp ponzujoyu citrus-flavored soy sauce
2-3 cm serrano pepper
Pinch salt (to remove fuzz on okra; not in photo)
Sprinkle salt on okra, and rub with fingers to smooth the surface.
Bring water to boil, quickly rinse, and put okra in boiling water; cook for 90 seconds to 2 minutes.
Drain, and let cool.
In the meantime, grate serrano pepper.
When okra cools, thinly slice.
Place in a prep bowl, add ponzujoyu and serrano pepper.
- Straight ponzujoyu is pretty strong. If not serving within 5-10 minutes, add 1+ tsp dashi to dilute it.
- Recipe for quick homemade ponzujoyu is found here. It is basically a mixture of 3 parts soy sauce, 2 parts rice vinegar and 1 part citrus juice.
- Spiciness from serrano pepper becomes more apparent as time passes.
- Aotogarashi [lit. blue chili pepper] is a general term for hot green chili peppers. Any green chili pepper of your choice works fine.