All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Okura no ponzujoyu-ae, aotogarashi-iri / okra with citrus-flavored soy sauce and green chili pepper

A very easy small side dish. Grated serrano pepper gives a zesty punch!


4-5 okra
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.

Mix well.

  • 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.

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