Cut the okra in half lengthwise and fry lightly in a mixture of the sesame and sunflower oils for 1–2 minutes, making sure you don’t overcook it. It should still have a crunchy texture. Once the okra is lightly browned, add the kaeshi and a little sea salt and fry for a minute more.
Dish up and sprinkle with shichimi tōgorashi. Use more or less kaeshi, as you like.
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