Steps

1. In a pot, combine 1L water, 10g kombu, and 20g bonito flakes.
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2. Bring the pot to a boil over heat, then reduce to low heat and simmer for 5-6 minutes.
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3. Line a sieve with paper towels and strain the dashi ingredients. Squeeze firmly to extract all the broth. Tip: Unlike the first dashi, for 1.5-ban dashi, squeeze generously to maximize the umami from the kombu and bonito.
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4. Thinly slice 4 sudachi. Reserve the ends for juicing.
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5. Rub 8 okra with a pinch of salt and roll them on a cutting board to remove fuzz and dirt.
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6. Blanch the salt-rubbed okra in boiling water for about 30 seconds.
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7. Immediately transfer the blanched okra to an ice bath to cool and maintain their vibrant color.
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8. Trim the stem ends and tough outer layers from the cooled okra.
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9. Cut the okra in half lengthwise and use chopsticks or a spoon to scoop out the seeds. Tip: Removing the seeds improves texture and enhances the okra's natural green color.
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10. Finely chop the deseeded okra and pound with a pestle or the flat side of a knife until it becomes a paste-like consistency.
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11. Season the pounded okra with a pinch of salt.
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12. In a separate pot, combine the prepared dashi broth 600cc, 25cc usukuchi soy sauce, 25cc koikuchi soy sauce, 50cc mirin, and 1 tbsp sugar. Heat over the stove.
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13. Bring to a gentle boil, then remove from heat and let it cool.
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14. Squeeze the reserved sudachi ends into the cooled dipping sauce and mix well.
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15. Cook 2 portions of soba noodles according to package instructions. Rinse in cold water and drain thoroughly.
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16. Arrange the cooked soba noodles in serving bowls. Top with the sliced sudachi and the pounded okra.
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17. Garnish with shiso blossoms, pour in the prepared dipping sauce, and serve.
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