Salt (to remove fuzz on okra surface; not in photo)
For ohitashi broth
200 cc dashi
2 tsp soy sauce
1 tbsp sake + mirin in combination (equal parts)
1/4 tsp salt
1 small knob ginger
In a small pot or stovetop-resistant container, put dashi, soy sauce, sake, mirin and salt, and bring to boil.
Meanwhile, sprinkle salt on okra, and rub with finger to smooth surface.
When boiling, put okra, and simmer 1+ minutes after broth starts to boil again.
- Best after marinated 30+ minutes.