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
Ponzu sauce
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.
Bonito flakes (katsuobushi) are available from Japanese grocers.
Notes
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