Recipe Cherry tomatoes and okra with ponzu

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.

Prep Time

20 minutes

Cooking Time

0 minutes

Servings

4

Ingredients

• 12 okra 
• 12 cherry tomatoes 
• 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

Directions

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