Japanese Okra Salad

Ingredients 

• 10 okra (100 g, 3.5 oz)
• 1/2 tsp Diamond Crystal kosher salt

For the Marinade

• 1 cup dashi (Japanese soup stock) (for vegan/vegetarian, make Vegan Dashi; here are 3 ways to make dashi. I usually make the standard Awase Dashi with kombu and katsuobushi)
• 2 Tbsp usukuchi (light-colored) soy sauce (or use regular soy sauce; Tip: we use usukuchi soy sauce when you want to keep the broth/sauce color light)
• 2 Tbsp mirin

For the Topping

• katsuobushi

Instructions 

1. Gather all the ingredients.
2. Cut off the stem ends of 10 okra. Peel off the hard part around the tops of the okra as shown in the picture below.
3. They should look like this. Tip: If you cut the end completely, water gets inside.
4. Bring enough water to a boil. Sprinkle ½ tsp Diamond Crystal kosher salt over the okra and rub gently on the cutting board. Tip: This brings out the bright color of any green vegetables (such as cucumbers) and removes the bitter taste.
5. Once the water has come to a boil, put in the okra (without removing the salt) in the boiling water and blanch for 1–2 minutes.
6. Drain and cool the okra in iced water. As soon as they are cool, remove from the water and squeeze gently to remove excess water. Set aside.
7. In a small saucepan, add 2 Tbsp mirin and let the alcohol evaporate for 1–2 minutes.
8. When there is no more alcohol smell, add 1 cup dashi (Japanese soup stock) and 2 Tbsp usukuchi (light-colored) soy sauce. Once it boils, turn off the heat and set aside.
9. Transfer the okra to a shallow glass baking dish. Pour the marinade into the dish while the marinade is still warm. Let steep at room temperature for at least 1–2 hours before serving.

To Serve

1. Plate the okra on a serving dish, drizzle some marinade over the okra, and sprinkle with katsuobushi (dried bonito flakes). You can serve it at room temperature or chilled. Enjoy it within 2 days.