Okura Ohitashi

Ingredients

• 10 Okras
• ½ tsp salt
• Katsuobushi )
• 1 cup dashi )
• 2 Tbsp usukuchi soy sauce )
• 2 Tbsp mirin

Directions

1. Gather all the ingredients.
2. Cut off the tail end of okras. Peel off the hard part around okra end 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 kosher salt over okras 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 okras (without removing the salt) in the boiling water and blanch for 1-2 minutes.
6. Drain and let cool the okras 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 mirin and let the alcohol evaporate for 1-2 minutes.
8. When there is no more alcohol smell, add dashi and soy sauce.
9. Once it boils, turn off the heat and set aside.
10. Transfer the okras 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.