Umeboshi (remove the pits and chop finely to a paste-like consistency)
2 to 4 grams (1 small pack)
Ready-made dashi soup stock (if you don't have this use mentsuyu)
Massage the okra with a little salt to remove the bristles on the surface, wash off and slice into rounds.
Transfer to a sieve. In the meantime, boil about 400 ml of water (an approximate amount).
Pour boiling water over the okra in the sieve. Pour very slowly and in circular motion. Let the okra rest and drain until cooled.
Transfer to a bowl, mix together very well with the umeboshi paste and bonito flakes, and top on the tofu. It's also great with a little soy sauce drizzled on.
Story Behind this Recipe
Okra and umeboshi go well together. This chilled tofu dish is perfect to enjoy during the summer.
Cut the okra while they are still raw, then blanch in boiling water. It's easier this way, and I feel that the okra stay crispy while becoming extra gooey. Just drain the boiling water in Step 3. After draining the hot water from the okra and letting them rest for a while in a sieve, they're ready when some of their gooey liquid starts to drip.