Blanch the okra, drain and cool in cold water. Chop up finely. Pit the umeboshi and chop up.
Boil the somen noodles following package instructions, drain and rinse in cold running water, and chill in cold water. Drain again.
Mix the chopped okra, umeboshi and grated garlic together. The more you mix, the stickier it will get.
Put the somen noodles and the mixture from Step 3 onto a plate, top with shredded nori seaweed and pour the mentsuyu sauce over to finish.
Story Behind this Recipe
A recipe that I made from ingredients I had on hand. Now it's a summertime staple.
Okra gets very sticky if you chop it finely, so I always put an opened up milk carton on top of a chopping board and chop up the okra on that. Chill the somen noodles, sauce and okra very well before eating. Mix well before enjoying!