Name: Maxanne's Japanese Okra
Ingredients: 3/4 lb Okra; 1 pk Katsuobushi; (shaved bonito fish); 1 pn Toogarashi; (red pepper flakes); Shoyu (soy sauce); to taste

CATEGORY	CUISINE	TAG	YIELD
Seafood	Japanese	Eastwest2	4	servings

INGREDIENTS

3/4	lb	Okra
1	pk	Katsuobushi; (shaved bonito fish)
1	pn	Toogarashi; (red pepper flakes)
		Shoyu (soy sauce); to taste

INSTRUCTIONS

Wash then boil the okra in a saucepan of boiling water until almost tender
but still firm. Drain and put in refrigerator to cool.
When ready to eat, slice okra into 1/4-inch rings, put in small mixing bowl
and then add bonita flakes. Stir and add shoyu to moisten and to taste and
add a touch of toogarashi, depending on how spicy you like it. Best eaten
with Japanese rice.
This recipe yields 4 to 6 appetizer servings.
Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1C14) - from the TV
FOOD NETWORK" S(Formatted for MC5): "11-02-1999 by Joe Comiskey -
jcomiskey@krypto.net"
Per serving: 32 Calories (kcal); trace Total Fat; (2% calories from fat);
2g Protein; 6g Carbohydrate; 0mg Cholesterol; 7mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: Recipe courtesy June Kuramoto
Converted by MM_Buster v2.0n.

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