Steps

1. In a bowl, mix 500ml water with 1 tbsp salt to create a saltwater solution.
   🕒 00:20
2. Cut off the stem of the eggplant and peel away the tough outer skin like sharpening a pencil.
   🕒 00:36
3. Trim the ends of the eggplant, then slice it into 5mm thick pieces.
   🕒 01:12
4. Stack two eggplant slices, slice them into 5mm thick strips, then cut them into 5mm cubes.
   🕒 01:57
5. Soak the cut eggplant in the saltwater.
   🕒 02:28
6. Trim the ends of the cucumber and cut it in half lengthwise.
   🕒 02:53
7. Slice the cucumber into 5mm thick pieces, then cut into strips and finally into 5mm cubes.
   🕒 03:01
8. Soak the cut cucumber in the saltwater for 5 to 10 minutes.
   🕒 04:02
9. Cut the myoga in half lengthwise, make about 3 cuts from the root end, and slice thinly lengthwise.
   🕒 04:29
10. Rotate and finely chop the myoga into a mince.
    🕒 05:07
11. Place the minced myoga into a bowl.
    🕒 05:11
12. Remove the stems from the shiso leaves, roughly roll them into a bundle, and slice into 5mm thick pieces.
    🕒 05:21
13. Add the sliced shiso leaves to the bowl.
    🕒 05:42
14. Make a slit in the umeboshi, remove the pit, and lightly mash it with a knife. (This is the secret! The dish can be made without it, but it becomes several times more delicious with it, so please add it.)
    🕒 05:52
15. Add the mashed umeboshi to the bowl.
    🕒 06:09
16. Wash the nagaimo, gently rub its surface with aluminum foil to remove any root hairs or dirt, and wipe it dry.
    🕒 06:21
17. Cut the nagaimo into 5mm thick pieces. (This is the secret! When cutting nagaimo, instead of moving the knife, apply a gentle downward pressure to slice through it cleanly.)
    🕒 06:51
18. Drain the eggplant and cucumber from the saltwater and thoroughly pat them dry with paper towels. (This is the secret! Eggplant can turn black if not blanched, so rinsing is essential when eating it raw.)
    🕒 07:48
19. Add the dried eggplant and cucumber to the bowl containing the myoga, shiso, and umeboshi.
    🕒 08:28
20. Add 2 tsp Shiro Dashi, 1/2 tbsp vinegar, 1 tsp sugar, and 8g salt-pickled kelp to the bowl. Mix everything thoroughly. (This is the secret! Mix well to allow the flavor and umami of the umeboshi to meld with all the ingredients.)
    🕒 08:35
21. Refrigerate for 15 to 30 minutes to allow the flavors to meld and become smoother.
    🕒 09:13
22. Serve over rice and enjoy.
    🕒 09:23