CHILLED OKRA & HOT PEPPER SALAD W/ SESAME YUZU DRESSING

Okra is usually seen in stews or fried. This “aemono” (Japanese for “lightly seasoned things”) style is nice and light- served great as a chilled salad.

Yields 6 servings as a side dish

INGREDIENTS

• Okra, 1lb

• 1/4 cup sliced hot peppers (optional)

• Salt

• 4tsp soy sauce or tamari

• 2 tsp toasted sesame oil

• 1 tsp yuzu (or lemon or lime juice)

• 1/2 tsp sugar

• Salt and pepper to taste

• 2 tsp toasted sesame seeds, whole or ground

INSTRUCTIONS

1. Fill saucepan half full of water, add 2 tsp salt, and bring to a boil.

2. Prepare an ice bath in a bowl.

3. NOTE: The more gently you handle the okra, the less slimy it will be.

4. Peel down the brown edges around the head of the okra then trip off the very tip.

5. Place okra on a cutting board. Sprinkle about 1/4 tsp salt over the okra then roll them gently back and forth with your hands to massage it. (This removes some of the sharp hairs on the surface)

6. Add okra to the boiling water and cook for 1 to 3 minutes, to the desired doneness. Transfer okra to the ice bath to stop cooking.

7. Drain the okra well and gently pat dry with a towel.

8. Slice okra in half or third diagonally depending on the size.

9. Dressing: In a medium bowl, whisk together soy sauce, toasted sesame oil, yuzu, sugar, toasted sesame seeds, and salt & pepper.

10. Transfer okra (and hot peppers) to the bowl with the dressing, toss gently, and adjust seasoning.

11. Serve sprinkled with more sesame seeds.