Steps

1. Trim the tip of the okra stem and thinly peel the calyx. [Pro Tip!] Peeling only the tip of the stem increases the edible portion. If it's too much trouble, you can cut off the entire stem.
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2. Boil water in a pot.
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3. Add salt to taste to the boiling water, making it about as salty as soup.
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4. Add the prepped okra (2 packs/140g) to the pot and boil for 1.5 minutes, moving occasionally. [Pro Tip!] Boiling the okra as if it's swimming ensures even cooking and prevents uneven doneness.
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5. Transfer the boiled okra to ice water to cool. [Pro Tip!] Cooling immediately after boiling preserves the okra's vibrant green color. For thicker okra, adjust boiling time to 2 minutes.
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6. Drain the cooled okra and cut it into small rounds. [Pro Tip!] Cutting it a bit finer prevents the okra's texture from being too prominent and helps it blend well.
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7. Place the chopped okra into a bowl.
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8. Tear 1 sheet (3g) of nori into small pieces and add. [Pro Tip!] Folding and crumbling the nori helps it to become powdery without scattering.
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9. Add 1 tbsp soy sauce, 1/2 tsp sugar, and 3 dashes of MSG(Ajinomoto), then mix well.
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10. Add 2.5 tbsp tenkasu and mix everything well. [Pro Tip!] Adding tenkasu enhances the texture and umami, making it addictively delicious. Enjoy it crispy when freshly made, or with a softer texture when made ahead.
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11. Serve in a dish and it's done. Optionally, sprinkle with Shichimi Togarashi or drizzle with Rayu (chili oil).
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