• Before You Start…Please note that this recipe requires 1–2 hours of soaking time.

  Gather all the ingredients.
  
• Cut off the stem ends of 10 okra. Peel off the hard part around the tops of the okra as shown in the picture below.
  
• They should look like this. Tip: If you cut the end completely, water gets inside.
  
• Bring enough water to a boil. Sprinkle ½ tsp Diamond Crystal kosher salt over the okra and rub gently on the cutting board. Tip: This brings out the bright color of any green vegetables (such as cucumbers) and removes the bitter taste.
  
• Once the water has come to a boil, put in the okra (without removing the salt) in the boiling water and blanch for 1–2 minutes.
  
• Drain and cool the okra in iced water. As soon as they are cool, remove from the water and squeeze gently to remove excess water. Set aside.
  
• In a small saucepan, add 2 Tbsp mirin and let the alcohol evaporate for 1–2 minutes.
  
• When there is no more alcohol smell, add 1 cup dashi (Japanese soup stock) and 2 Tbsp usukuchi (light-colored) soy sauce. Once it boils, turn off the heat and set aside.
  
• Transfer the okra to a shallow glass baking dish. Pour the marinade into the dish while the marinade is still warm. Let steep at room temperature for at least 1–2 hours before serving.
  

To Serve

• Plate the okra on a serving dish, drizzle some marinade over the okra, and sprinkle with katsuobushi (dried bonito flakes). You can serve it at room temperature or chilled. Enjoy it within 2 days.