Steps

1. Peel the onion and cut it in half. Wrap the unused half in plastic wrap and return it to the refrigerator.
   🕒 01:13
2. Prepare a slicer, place a damp cloth underneath to prevent slipping, and thinly slice 1/2 onion along the grain into a bowl. (Key Tip: If using regular onions, soak the sliced onions in water for 2-3 minutes to remove their sharpness. Sweet onions are less pungent, so use them directly without soaking.)
   🕒 02:20
3. Cut off the ends of the cucumber.
   🕒 03:18
4. Thinly slice 1 cucumber (approx. 100g) and add it to the same bowl as the onions. (Key Tip: Slicing the cucumber as thinly as possible will prevent its texture from being too dominant.)
   🕒 03:30
5. Add 1 tsp of sugar to the bowl with the onions and cucumber, and massage firmly until the vegetables glisten.
   🕒 04:10
6. Let the massaged vegetables sit for 5 minutes to release their moisture. (Key Tip: Thoroughly drawing out moisture with sugar prevents the vegetables from releasing water later and diluting the flavor.)
   🕒 04:56
7. Measure out 150g of okara into a separate bowl and lightly break it up with a spoon.
   🕒 05:02
8. Add 3 tbsp of mayonnaise and 3 tbsp of sesame dressing to the crumbled okara. Mix well until the okara is no longer dry. (Key Tip: The oil from the mayonnaise and sesame dressing prevents the okara from becoming dry and creates a smooth texture. Seasoning the okara well beforehand prevents the overall flavor from becoming bland.)
   🕒 06:26
9. Squeeze out the moisture from the vegetables that have been sitting for 5 minutes, then lightly break them apart and add them to the okara bowl. (Key Tip: Letting the vegetables sit for 5 minutes retains just enough moisture for them to blend well with the okara, creating a balanced flavor. Squeezing out the water also naturally removes any grassy smell from the cucumber and sharpness from the onion.)
   🕒 09:11
10. Tear a desired amount of ham into large pieces by hand and add it to the okara bowl. (Key Tip: Tearing the ham into larger pieces adds presence and color, making the salad look more appealing.)
    🕒 10:41
11. Grind in black pepper to taste and mix thoroughly to combine. (Key Tip: Black pepper sharpens the overall flavor.)
    🕒 11:35
12. Cover the okara salad tightly with plastic wrap, ensuring it makes direct contact, and let it rest in the refrigerator for at least 15 minutes. (Key Tip: Refrigerating allows all the ingredients to meld together, and the okara will absorb the vegetable moisture, resulting in a moist and smooth salad.)
    🕒 12:53
13. Add whole grain mustard to taste (if desired) and mix to adjust the flavor.
    🕒 14:55