Rub okra with salt (1/2 tsp, not listed) and roll on a cutting board. Trim the stems. Mince green onion.

Boil water in a pot and blanch okra briefly. Cool in cold water. Mince 2 okra pods and coat the remaining 6 with potato starch.

Mix ground chicken, salt, and pepper in a bowl until sticky. Add minced okra, green onion, and egg white. Mix well to form the meat mixture.

Divide the meat mixture into 6 portions. Place one okra pod on each portion and wrap the meat around it. Shape into tsukune.

Heat salad oil in a pan over medium heat. Cook tsukune until browned on one side, flip, cover, and steam on low heat for 5 minutes.

Add sauce ingredients (sake, mirin, sugar, soy sauce) to the pan and coat the tsukune.