Wash and trim stem ends of okra.
Place mushroom dashi, soy sauce, sake, mirin, sesame oil and salt in a saucepan and bring to the boil. Lower heat and add okra and grated ginger. Simmer for about 10 minutes.
Remove and arrange on 4 individual serving plates. Serve with some broth spooned over.
© 2018 All rights reserved. Published by Marshall Cavendish.