Okura No Nibitashi (Marinated Okra in Flavored Dashi Sauce)

Ingredients

• 10 cups water, divided
• 1/2 ounce dried kombu (see Note)
• 1 ounce katsuobushi (dried smoked bonito flakes) (see Note), plus more for garnish
• 1/4 cup usukuchi shoyu (light-colored soy sauce) (see Note)
• 2 tablespoons pure maple syrup or 1/4 cup mirin
• 30 small to medium-size fresh okra (about 12 ounces)
• 1 tablespoon fine sea salt, plus more for sprinkling

Steps

1. Combine 4 cups water and kombu in a medium saucepan; heat over low until water reaches 140°F, about 15 minutes. Maintain water temperature of 140°F for 1 hour, adjusting heat as needed.
2. Remove kombu from water, and discard or reserve for another use. Increase heat to medium until water reaches 185°F, about 5 minutes. Stir in katsuobushi. Remove from heat, and let stand 2 minutes. Pour dashi through a fine wire-mesh strainer into a medium heatproof bowl. Discard katsuobushi, or reserve for another use. Transfer 2 cups strained dashi to a small saucepan; reserve remaining dashi for another use.
3. Stir usukuchi shoyu and maple syrup into dashi. Bring to a simmer over medium, and immediately remove from heat. Pour dashi sauce into a medium-size heatproof bowl. Let cool 20 minutes.
4. Meanwhile, trim away stem from each okra pod. Then, working around the widest part of the pod just below the stem, use a sharp paring knife to peel away some of the okra flesh, giving the pod a slightly rounded shape. (This area of the okra can be woody and tough.) Working with five okra pods at a time, place trimmed pods on a cutting board; sprinkle lightly with salt. Use your palms to roll okra back and forth about six times to remove and soften the fine fuzzy hairs on pods; set aside. Repeat with remaining okra.
5. Bring remaining 6 cups water to a boil in a large saucepan over medium-high. Meanwhile, fill a large bowl with ice and water; set aside. Stir 1 tablespoon salt into boiling water. Add okra, and cook, undisturbed, 30 seconds. (Avoid cooking the okra any longer, which may cause it to become slimy.) Quickly plunge okra into ice bath to stop the cooking process. Let okra cool 5 minutes. Drain okra, and pat dry with paper towels.
6. Transfer okra to bowl with cooled dashi sauce. Cover and chill until mixture is cold and okra absorb sauce flavor, at least 5 hours or up to 12 hours.
7. Divide okra evenly among six small bowls. Pour about 3 tablespoons dashi sauce into each bowl. Reserve remaining dashi sauce for another use. Garnish with additional katsuobushi, and serve.