Steps

1. Arrange okra on a cutting board and sprinkle with 1 tsp salt.
   🕒 01:45
2. Move the okra back and forth on the cutting board (itazuri) to remove the fuzz from the surface. 【This is the key!】 Do this for about 30 seconds to 1 minute, and check if the fuzz has been removed.
   🕒 02:08
3. Rinse the itazuri-treated okra under water and pat dry with paper towels.
   🕒 02:36
4. Trim off the stems of the okra.
   🕒 02:47
5. Shave off the calyx (hard part) of the okra with a knife. 【This is the key!】 Peeling off the calyx improves the texture.
   🕒 02:59
6. Lay the okra on its side and make one vertical slit. 【This is the key!】 This prevents the okra from bursting when fried.
   🕒 03:15
7. Open the mouth of a plastic bag and set it in a bowl.
   🕒 03:40
8. Add the prepared 10 okra pods, 1 tbsp white dashi, and 1/2 tsp sugar to the plastic bag.
   🕒 03:43
9. Gently mix to coat the okra without crushing it. Once the sugar has dissolved, remove the air and tie the bag shut.
   🕒 03:52
10. Marinate the okra in the plastic bag in the refrigerator for 20 minutes.
    🕒 04:10
11. Add 1 tbsp mayonnaise to a bowl, then gradually add 1 tbsp cooking sake while mixing well to dissolve the mayonnaise. 【This is the key!】 If you add it all at once, it will clump, so add it little by little while mixing. This helps the mayonnaise dissolve and makes the batter crispier.
    🕒 04:19
12. Add 80ml water to the bowl with the dissolved mayonnaise and cooking sake, and mix.
    🕒 04:55
13. Next, add 2 tbsp potato starch and 6 tbsp all-purpose flour, and mix thoroughly to prevent lumps.
    🕒 05:02
14. Coat the okra marinated for 20 minutes in the prepared batter.
    🕒 05:26
15. Pour vegetable oil to taste, about 1cm to 1.5cm deep, into the frying pan.
    🕒 05:56
16. Heat the frying pan and warm the oil to about 170 to 180 degrees Celsius.
    🕒 06:04
17. Once the oil is at the correct temperature, carefully add the batter-coated okra to the hot oil. 【This is the key!】 Be cautious of oil splattering and bursting, and fry carefully to avoid burns.
    🕒 06:18
18. Fry until the surface is crispy. 【This is the key!】 The guideline is about 1 minute, but adjust depending on the number of pieces being fried, and fry until crispy.
    🕒 06:38
19. Remove the crispy fried okra from the oil.
    🕒 06:49
20. Drain the oil from the fried okra for about 3 minutes.
    🕒 07:13