Steps

1. For preparing the okra, wash 10 pieces of okra under water, sprinkle with coarse salt (to taste), and lightly rub them together to salt-rub. (This is the key!) This removes fuzz, improves texture, and helps the flavors soak in.
   🕒 01:00
2. After salt-rubbing, rinse the okra quickly with water again.
   🕒 01:37
3. For the stem end of the okra (the base), thinly slice off the very tip and carefully peel away the dark part. (This is the key!) Removing the tough part around the stem makes them more enjoyable to eat.
   🕒 01:46
4. To help the flavors penetrate easily, make a light cut all the way through the prepared okra.
   🕒 02:36
5. In a frying pan, combine 150ml of water, 4 tsp of Mirin (Sweet Rice Wine), 4 tsp of Soy Sauce, and 2-3g of Bonito Flakes.
   🕒 03:07
6. Bring the frying pan to heat and simmer the seasonings and bonito flakes until they start to gently bubble, extracting umami from the bonito flakes (about 1-2 minutes).
   🕒 03:27
7. Add the prepared okra to the flavorful broth.
   🕒 03:59
8. Once the okra is added, cover with a lid, reduce heat, and simmer for a while to let the flavors soak in.
   🕒 04:11
9. Gently shake the pot periodically to ensure the broth evenly coats the okra.
   🕒 04:19
10. Once the okra has absorbed the flavors, turn off the heat and transfer to a storage container.
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11. Pour the remaining broth over the okra in the storage container.
    🕒 05:03
12. Let it cool to room temperature, then chill in the refrigerator to complete. (This is the key!) Don't overcook; the goal is to retain a pleasant texture while ensuring the dashi flavor penetrates well. It becomes even more delicious when chilled.
    🕒 05:10