Steps

1. In a bowl, add 4 Okra, sprinkle with salt (not included in seasoning) to taste, and rub for about 30 seconds to remove fuzz. Rolling them in the net they came in is also recommended.
   🕒 01:55
2. Cut off the ends of the okra. Peel the tough, dark part from the top like peeling an apple to remove the fibers.
   🕒 02:16
3. Boil water in a pot. Once boiling, add the Okra as is and boil for 1-2 minutes.
   🕒 02:46
4. Remove the boiled Okra from the heat and plunge into ice water for about 1 minute to cool.
   🕒 03:34
5. Thoroughly pat the cooled Okra dry with paper towels and slice diagonally.
   🕒 03:47
6. Rub 2 Cucumbers with salt (not included in seasoning, coarse salt recommended) to taste and smooth the surface by rubbing. Rinse with water afterward.
   🕒 04:16
7. Cut off the end of the cucumber where the stem was attached. Rub the cut ends together for 30 seconds to 1 minute to remove bitterness. Rinse with water afterward.
   🕒 04:34
8. Pat the rinsed Cucumbers dry. Cut off the other end. Cut in half lengthwise, then tear into bite-sized pieces by hand.
   🕒 05:09
9. Place the torn Cucumbers in a bowl. Add water (to taste) and 1/2 tsp Salt, mix well, and soak in salt water for about 10 minutes.
   🕒 05:45
10. After 10 minutes, drain the water from the Cucumbers thoroughly and pat dry with paper towels. Leaving moisture will result in a watery dish, so be sure to dry them well.
    🕒 06:35
11. Finely chop 1/2 Green Onion.
    🕒 06:12
12. Add the chopped Green Onion and diagonally sliced Okra to the bowl with the drained Cucumbers.
    🕒 07:07
13. Add 1/2 tsp Grated Garlic, 1 tbsp Mentsuyu (Noodle Soup Base) (2x concentrate), 1 tbsp Vinegar, 1 tbsp Sesame Oil, Black Pepper to taste, and 1/2 tsp Salt. Mix well. Ensure the garlic is evenly distributed and not clumpy.
    🕒 07:15
14. Taste and add 1/2 tsp Sugar to adjust the flavor. Adding sugar enhances the richness. Adjust saltiness to your preference.
    🕒 07:48
15. Once everything is mixed, the Negi-Shio Cucumber is complete.
    🕒 08:04