| 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
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