Steps

1. Sprinkle salt onto 10 pcs of okra and roll them in your palms to remove any surface roughness.
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2. Rinse the okra under water and pat dry with paper towels.
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3. Trim the very tip of the okra stem and peel off the dark lines, similar to peeling an apple.
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4. Chop the okra into approximately 1cm thick pieces.
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5. Place 150g of silken tofu in a bowl and mash it until smooth, mixing well.
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6. Add 1/2 tsp of chicken granules and 1 tsp of mirin (sweet rice wine), and mix well.
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7. Add 3 tbsp of potato starch and mix thoroughly.
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8. Add the chopped okra and mix everything well.
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9. Heat vegetable oil (appropriate amount) in a frying pan over medium-low heat. Scoop the mixture with a spoon and place it onto the pan.
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10. Cover with a lid and cook until browned (approx. 2 minutes).
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11. Remove the lid and check for browning, then flip the patties.
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12. Cook the other side without a lid until browned (approx. 2 minutes).
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13. Once both sides are browned, remove from the pan and serve on a plate.
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