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Preheat oven to 425 degrees F. Prepare a light colored sheet pan by brushing with 1 tablespoon of oil or spray with cooking spray.
Wash and dry okra. Spread on a paper towel and let fully dry (any moisture will prevent it from crisping up fully).
Trim off stems (I leave a tiny bit of the caps), then cut each pod in half lengthwise.
On the baking sheet or in a large bowl, toss okra with 2 tablespoons of olive oil and soy sauce. Sprinkle with togarashi or other seasoning as desired. Spread onto baking sheet in a single layer (overcrowded or overlapping means the okra won't get as crispy). Ideally arrange the pods so the cut sides are facing down for optimal browning.
Bake for about 15 to 20 minutes or until bottoms are nice and brown. Use tongs or a wide spatula to flip the pods cut side up, then return to the oven and bake for an additional 5 to 10 minutes (slightly longer if you want them extra extra crispy).
Remove from oven and serve while still hot and crispy, sprinkled with fine sea salt to taste.