Okra and Shrimp Salad
オクラとえびサラダOkura to Ebi Sarada
6 fresh or frozen medium-sized shrimp
1 teaspoon lemon juice
1 dash pepper
10 okra cut into medium-sized pieces
½ teaspoon salt
1 teaspoon soy sauce
1 teaspoon mirin
Fish flakes (optional)
1. Season the shrimp in a small bowl by adding the lemon juice and a dash of pepper.
2. While the shrimp are marinating, bring a small sauce pan of water to a boil. Add the salt. Quickly blanche the okra for 1 minute. Remove the heat and run under cool water until chilled. Set aside and sprinkle with salt.
3. Grease a small frying pan or grill to medium-high. Cook the shrimp until they have reduced in size and turned pink. Remove from heat. If the tails are still attached, use a chopping knife to remove them. You may cut the shrimp into bite-sized pieces if you wish, or leave whole.
4. In a small bowl, combine shrimp, okra, soysauce and mirin. Mix well and allow to chill in the refrigerator for at least 30 minutes. When serving you may top with bonito fish flakes or additional soy sauce, if you wish.