4 eggplants 150g each
8 pods okra
45 ml soy sauce
1 tbsp dashi
1 tsp ginger, freshly juiced
bonito threads dried
Grill eggplants on a cooking grill over high heat, rolling them. Test by pressing with finger, and when tender plunge into cold water and peel quickly. Remove stems, tear into 5-6 long pieces by hand, and cut into 2 inch lengths.
Remove stems from okra, rub with salt and parboil in ample hot water. Drain in a sieve and let cool. Cut in half lengthwise, remove seeds, and chop finely.
Combine sauce ingredients.
Place eggplant and okra in serving dishes, pour sauce over and garnish with bonito threads.
Makes 4 servings
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