Steps

1. Gently rub off the fuzz from the okra using a green scrubbing net. Ensure water is thoroughly drained. **Key Tip:** Net scrubbing is recommended over salt rubbing. Scrub gently to avoid peeling the skin.
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2. Trim the tip of the okra stem and carefully peel away the protruding ridges around the base, like sharpening a pencil.
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3. Arrange the okra on a microwave-safe dish, alternating the head and tail ends.
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4. Pierce the okra all over with a toothpick to create vents for steam.
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5. Microwave **okra stored in the refrigerator for 1 minute 20 seconds** at 600W, or **1 minute** for room-temperature okra.
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6. After microwaving, flip the okra to allow residual heat to cook the inside. Let it cool down. **Key Tip:** Microwave heating preserves the okra's crisp texture while enhancing its sweetness. This method ensures consistent and successful cooking.
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7. In a bowl, add **1 tbsp of Cooking Sake (Rice Wine)** and microwave for **40 seconds** at 600W to evaporate the alcohol.
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8. Prepare **1 pickled plum (umeboshi)**. Make a cut with a knife and then use the back of the knife to scrape the flesh away from the pit.
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9. Finely chop the pickled plum flesh to make it easier to mash.
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10. Add the pickled plum flesh to the bowl with the reduced sake. Mix until it forms a sauce. **Key Tip:** If there's no moisture, it will be difficult to coat the okra and will clump. Extend with sake to create a sauce. Add bonito flakes later.
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11. Cut the cooled okra into bite-sized pieces. Cut into **3-4 pieces** per okra, depending on size, and ensure they are uniform.
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12. Add the cut okra to the bowl with the plum sauce and mix thoroughly to ensure the sauce is evenly distributed.
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13. Taste and adjust seasoning with **a pinch of salt** depending on the saltiness of the pickled plum.
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14. Add **1-2g of Bonito Flakes (Katsuobushi)**, crushing them between your fingers as you add them, and mix well. **Key Tip:** Bonito flakes add umami and enhance the ingredients' natural flavors. Crushing them by hand makes them blend in without an overwhelming 'bonito flake' texture.
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15. Adjust the taste with **a pinch of salt** to your preference to prevent the flavor from becoming bland. Mix briefly and serve.
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