Recipe Cherry tomatoes and okra with ponzu

Name: Recette Tomates cerises et gombo au ponzu
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 12 gombos; 12 tomates cerises; 200 ml de sauce ponzu; 100 ml d'eau; 1 cuillère à soupe de mirin (facultatif pour une touche sucrée); 1 cuillère à soupe de sucre; 2 feuilles de gélatine (ou 1 cuillère à café d'agar-agar pour une version végétarienne); 1 cuillère à café de zeste de yuzu (ou de citron) pour une touche aromatique

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Portion

Preparation time

20 minutes

Cooking time

0 minutes

Okra found in Japan can be eaten raw if fresh. Those found in Asian and African grocery stores are larger and harder. They need to be blanched quickly before this recipe.

Image of Recipe Cherry tomatoes and okra with ponzu

Ingredients

12 okra
12 cherry tomatoes

Ponzu jelly

200 ml ponzu sauce
100 ml water
1 tablespoon mirin (optional for a sweet touch)
1 tablespoon sugar
2 sheets gelatine (or 1 teaspoon agar-agar for a vegetarian version)
1 teaspoon yuzu (or lemon) zest for an aromatic touch

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Instructions

Soak 2 sheets of gelatine in cold water for around 5 minutes to soften (or prepare 1 teaspoon of agar-agar).
Zest a yuzu (or lemon) to obtain about 1 teaspoon of zest.
Mix 200 ml ponzu sauce, 100 ml water, 1 tablespoon mirin (optional) and 1 tablespoon sugar in a small saucepan.
Heat the mixture over low heat, stirring to dissolve the sugar.
Remove the saucepan from the heat and add the softened gelatine leaves, stirring until completely dissolved (or add the agar-agar to the boiling mixture and boil for 1-2 minutes, stirring).
Add the yuzu (or lemon) zest to the mixture and stir well.
Pour mixture into molds or shallow dish.
Cool to room temperature, then refrigerate for at least 2 hours until set.
Once set, cut the jelly into cubes or desired shapes.
Remove the ends from the okra. Blanch for 3 minutes in a pan of boiling water.
Then put them directly into iced water to stop the cooking process.
Cut into slices.
Cut the cherry tomatoes into 2 or 4 pieces.
Serve with ponzu jelly! You can add a pinch of red pepper for a spicier version.

Recipe notes

You can replace the okra with fresh cucumber, cut into chunks or cubes. Ponzu jelly goes well with just about everything vegetable!

Store ponzu jelly in an airtight container in the refrigerator for 3 to 4 days.

Ponzu sauce with yuzu and koji ⋅ Kono Vinegar Miso Manufacturing Factory ⋅ 145ml

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