Steps

1. In a bowl, combine Soy Sauce 1 tbsp, Vinegar 1 tbsp, Lemon Juice 1/2 tbsp, Sugar 1/2 tbsp, Toasted Sesame Seeds 1 tsp, and Sesame Oil 1 tsp.
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2. Mix well until the sugar dissolves. (Key Tip!) Stir thoroughly until there is no grainy texture from the sugar.
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3. To remove the fuzz from the okra, sprinkle Salt (to taste) on a cutting board and roll the okra on it for about 20-30 seconds (this is called 'itazuri'). (Key Tip!) Coarse salt is recommended for this step.
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4. Rinse the okra after 'itazuri' and pat dry with paper towels.
   🕒 03:15
5. Trim the tip of the okra's stem and peel the knobby part of the base, similar to peeling an apple. (Key Tip!) If the knobby part is left on, it can be unpleasant when eating, so peel it thoroughly.
   🕒 03:25
6. Cut the prepared okra into approximately 1cm thick pieces.
   🕒 03:57
7. Roughly chop the cut okra.
   🕒 04:03
8. Add Silken Tofu 150g to a bowl and mash thoroughly until smooth. (Key Tip!) Using silken tofu and mixing well with a whisk until smooth will result in a fluffy texture. Firm tofu may become crumbly or separate.
   🕒 04:18
9. Add Chicken Consommé Granules 1/2 tsp and Mirin (Sweet Rice Wine) 1 tsp to the tofu bowl and mix well. (Key Tip!) For a more Japanese flavor, you can substitute the chicken consommé granules with dashi granules for a delicious result.
   🕒 04:29
10. Add Potato Starch 3 tbsp to the tofu bowl and mix well again.
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11. Add the roughly chopped Okra 10 pcs to the tofu mixture bowl and mix until it thickens slightly. (Key Tip!) Adding okra provides both texture and a sticky quality.
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12. Heat Vegetable Oil (for cooking) in a frying pan over medium heat for about 30 seconds.
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13. Reduce the heat to low and scoop the tofu mixture with a spoon into your desired size, placing them on the frying pan.
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14. Turn the heat to medium-low and cover with a lid. Grill until browned. (Key Tip!) Covering and steaming first ensures the okra is cooked through.
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15. After about 2 minutes, open the lid. If nicely browned, flip them over.
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16. Without the lid, grill the other side until browned. (Key Tip!) Adjust the cooking time based on the heat distribution of your frying pan.
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17. Once both sides are browned and the white parts have become translucent, indicating they are cooked through, they are ready. Serve on a plate.
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