Remove the hard stems from the mulūkhīya. Add a pinch of salt to boiling water, and boil the mulūkhīya.
After 45 seconds - 1 minute, soak it in cold water, then squeeze out the water.
Slice it finely and lightly squeeze out the water again. Transfer it to serving dishes and add bonito flakes.
Enjoy with dashi stock and ponzu sauce.
Mulukhiya & Natto Somen Recipe ID: 1900823.
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Natto with Mulūkhīya and Okra Recipe ID: 1874440.
Story Behind this Recipe
I like mulūkhīya, so I've been making this for ages.
Step 1 Mind you don't over-boil the leaves. Step 4 When making the dashi, the flavours will blend if you soak the mulūkhīya in half the amount of dashi stock for 15 minutes. Step 4 It's nice with shiro (white) dashi too.