Okraskewerswithkatsuobushi
SERVES6 // PREPTIME 15 MINS// COOK 10 MINS“IntraditionalFukuokayakitorirestaurants,a complimentary
plateofchoppedrawcabbagewithtare,a sweetsoysauce,is
servedfirst,”saysKeitaAbe.“Theskewersarethenplacedon
top.Theideais asmoresauceis addedontotheplate,it gets
better and better.”Soak bamboo skewers overnight, if possible.Lambrumpskewers
MAKESABOUT 12 // PREPTIME 15 MINS// COOK 10 MINS(PLUSMARINATING,RESTING)
“Sanshopepperhasa hotnumbingflavour,soaddit tosuit
yourtaste,”saysRyotaKishimoto.“Addingoniontotheskewers
helpstotempertheflavour of the meat.” Soak bamboo skewers
overnight, if possible.
500 gmokra,stalkstrimmed
Extra-virginoliveoil,
forbrushing
Cookingsake,forbrushing
Katsuobushi(seenote),
toserve
Coarselychoppedcabbage
(optional),toserve
PONZU
50 mlsoysauce
25 mlyuzujuice(seenote)1 Preheata charcoalbarbecue
tomedium-high.Forponzu,
combineingredientsand3 tsp
waterina container.Stirand
refrigerateuntilrequired.
2 Washokraincoldwater(no
morethan2 minutesorit willgo
soggy). Placeokraingroupsof
fourona worksurface(tryto
match the sizes, as skewers willcookmoreevenly),alternating
inoppositedirections. Pierce
eachgroupwith2 skewers.
3 Brushokrawithoilanddust
evenlywithsaltflakesusing
dryhands.Onceflameshave
dieddown,grillskewers,in
batches,untilgolden,turning
andbrushingwithsake tocreate
steam(1½-2minutes).Turn
andcookforanotherminute.
Quicklybrushwithponzu, then
servehotona bedofcabbage,
toppedwithkatsuobushi.
NoteKatsuobushi(driedbonito
flakes)andfreshyuzuare
availablefromselectAsian
supermarkets.
WinesuggestionA slightly
sweetaromaticwhitewine,
suchasanAlsace riesling
or pinot gris.➤2 lambrumps(about400gm
each),fatcaptrimmed,
cutinto1cmx 2cmpieces
½ onion,cutinto2cmpieces
2 tbspwhitesesameoil
(seenote)
2 tspsanshopepper(see note)
SPICESEASONING
1½ tspgroundcumin
1¼ tspgroundcoriander
¾ tspsweetpaprika
½ tspcayennepepper
½ tspgarlicpowder1 Forspicemixture,combine
ingredientsin a bowlwith1½
tspsaltflakes.Recipemakes
morethanyouneed;it will
keepin anairtightcontainer
forupto1 month.
2 Placelambandonionin
a bowl,addoilandsansho
pepperandtosstocombine,
rubbingwellwithyourhands.
Coverandrefrigerateto
marinate(2 hours).
3 Preheata charcoalbarbecue
tomedium.Threada pieceof
onionontoeachskewer,then
threadlambpieces(about6 per
skewer). Grillskewers,turning
occasionally, untilgoldenbrown
(3-4minutes).Restfor2 minutes,
thenreturntobarbecueand
grilltomedium(1-2minutes).
Servewithspiceseasoning.
NoteWhite(unroasted)sesame
oilis availablefromJapanese
supermarketsandselect
wholefoodstores, suchas
TheSourceBulkFoods
(thesourcebulkfoods.com.au).
Sanshopepperis availablefrom
selectAsiangrocersorHerbie’s
Spices(herbies.com.au).
SakesuggestionA full-bodied
unpasteurised,unfiltered
sake,suchasKinoshita
Shuzo’sTamagawasakes
(sakenet.com.au).