Steps

1. Trim the ends of the zucchini and dice it into 3-5mm cubes.
   🕒 00:43
2. Sprinkle 1/2 tsp salt on the diced zucchini, massage it, and let it sit for 10 minutes.
   🕒 00:58
3. Cut the myoga lengthwise into quarters, then finely chop into 3mm wide pieces.
   🕒 01:06
4. Soak the finely chopped myoga in water for about 5 minutes to remove bitterness.
   🕒 01:14
5. Cut the chikuwa lengthwise into 5 strips, then finely chop into 3mm wide pieces.
   🕒 01:24
6. Trim the stems from the shiso leaves and mince them.
   🕒 01:37
7. Peel the long yam and dice it into 3-5mm cubes.
   🕒 01:45
8. Place the diced long yam in a bowl and mix with 1 tsp vinegar. This step prevents the long yam from browning and adds a refreshing flavor.
   🕒 01:54
9. Rinse the salt-seasoned zucchini under running water.
   🕒 02:08
10. Squeeze the water out of the rinsed zucchini with your hands and place it in a bowl.
    🕒 02:11
11. Add the drained myoga to the bowl.
    🕒 02:22
12. Add the shiso leaves and chikuwa to the bowl.
    🕒 02:29
13. Add 2 tbsp Shiro Dashi (White Soy Sauce Base), 2 tbsp water, 1 tsp sugar, and 1 pack (40g) seasoned mekabu to the bowl and mix well.
    🕒 02:38
14. If the flavor is too mild, adjust with more Shiro Dashi.
    🕒 02:52
15. The Slippery and Gooey Zucchini is ready. Serve as is, or with rice, tofu, or noodles.
    🕒 03:00