Recipes

Grilled Okra with Shio Kombu and Sudachi

The tartness and fresh aroma of sudachi pair with Suijyu's elegant sweetness for a combination that never gets old.

Grilled Okra with Shio Kombu and Sudachi

Ingredients (serves 2)

1 pack okra (8 stalks)

Dressing

1 teaspoon shio kombu (salted kelp)
1 tablespoon sudachi juice

Directions

Step 1
Wash the okra, trim the stems lightly, and dry well.
Step 2
Grill the okra directly over a gas flame or in a hot grill pan, turning occasionally, until charred on the outside and tender inside.
Step 3
Toss the hot okra with dressing , transfer to a plate, and serve immediately.

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