For barbecued okra
Components
- 300 grams of okra
- Two garlic cloves
- oil as desired
- optional sweet pepper slices
Ready state
- Thoroughly wash and dry the okra using a clean kitchen towel. Slice each one lengthwise in half. Peel the garlic cloves, which will be used whole to add aroma and enhance the flavor of the dish.
- Place a bistequeira (or non-stick frying pan) over medium heat. As it heats, add water with a drizzle of olive oil, then add the garlic cloves and brown the okra in batches—avoid adding them all at once to ensure they touch the pan’s surface. Cook for about 3 minutes on each side until they become tender, then transfer to a plate and repeat with the remaining okra, adding olive oil to the pan with each batch.
- Serve alongside slices of sweet pepper and the sauce known as would haveki.
For making teriyaki sauce
Components
- 2/3 cup of soy sauce
- Three tablespoons of sugar
- 1/2 cup of mirin (culinary ingredient) (storage bag)
- One tablespoon of grated ginger
Ready state
- Combine all the ingredients in a pan and cook over low heat. Stir for approximately 5 minutes until it thickens. Pour into a bowl and set aside.
