Habanori with Okura Potatoes


With your favorite vegetables, you can easily make a simple stir-fry dish that doesn't require any special seasoning. Just adjust the flavor with the perfect saltiness of Habanori as you eat! Perfect for bento box sides too!



  • Dried Habanori
  • Potato... 120g
  • White part of leek (cut into 3cm width), 50g
  • 3 okras (lightly grated and then cut diagonally into 4 pieces)
  • Garlic ...1/2 (minced)
  • Olive oil (or salad oil)....1 tablespoon 
  • Shichimi togarashi (Japanese seven-spice blend)
  • Salt, soy sauce (Optional, if the seasoning feels insufficient)


How to:

  1. Wash the unpeeled potato well, wrap it in plastic wrap, and microwave it for about 4 minutes at 600w. Check if it's cooked through to the center.
  2. Cut the potato into halves and then into 6 or 8 equal pieces. Wash the okra and leek well, pat them dry, and cut as described.
  3. In a frying pan, heat the specified amount of oil and minced garlic over low heat. Be careful not to burn the garlic.
  4. Once fragrant, add the leek to the pan and stir-fry for about 1 minute. Then add the potato and okra. Stir-fry for 3-4 minutes until everything is well coated with oil.
  5. Transfer to a serving dish. Sprinkle plenty of Habanori on top or mix it in the frying pan. Garnish with shichimi togarashi to taste and enjoy!

Feeling bored with the usual stir-fry dishes seasoned with just salt or soy sauce, I came up with this recipe using Habanori, believing it would do wonders. It adds richness to various stir-fries and enhances their aroma! Elevate your regular stir-fries to a whole new level. Perfect for bento box sides too!

Here are the items used in the recipe

Dried Habanori


Dried Habanori