Steps

1. Place 1 cucumber and 5 okra on a cutting board, sprinkle with a pinch of salt, and roll to rub with salt. Rinse the cucumber lightly; the okra can retain the salt.
   🕒 01:25
2. Cut out the core from 1 tomato with a knife.
   🕒 02:24
3. Cut 1 corn on the cob in half to fit into a pot.
   🕒 02:45
4. Add the tomato to boiling water. Once the skin starts to split slightly, immediately remove and plunge into ice water to cool. [Pro Tip!] Remove quickly before the skin splits too much and causes it to fall apart.
   🕒 02:58
5. Blanch the okra in the same boiling water for about 30 seconds, stirring constantly to ensure even cooking and prevent them from floating.
   🕒 03:32
6. Plunge the blanched okra into ice water to stop the cooking and preserve their color. [Pro Tip!] Overcooking will ruin the texture, so aim for around 30 seconds. Cooling green vegetables in ice water makes their color more vibrant.
   🕒 04:03
7. Blanch the corn in the same boiling water for about 1 minute.
   🕒 04:15
8. Drain the blanched corn in a colander and let it cool (do not plunge into ice water). [Pro Tip!] Plunging corn into ice water makes it watery. Let it cool naturally in a colander for a more 'fluffy' texture.
   🕒 04:33
9. Pat the chilled okra dry with paper towels, then trim off the tough ends and the base of the calyx.
   🕒 05:06
10. Peel the blanched tomato and dice it into approximately 5mm cubes.
    🕒 05:16
11. Trim the ends of the cucumber, cut it in half lengthwise, scoop out the watery core, and dice into approximately 5mm cubes. [Pro Tip!] Removing the seeds prevents sogginess and results in a more concentrated, delicious flavor. The removed seeds can be made into a sorbet with lemon juice and honey.
    🕒 06:56
12. Finely chop 1 myoga ginger.
    🕒 08:00
13. Cut the kernels off the cooled corn on the cob with a knife. [Pro Tip!] Don't discard the cob; it can be used to make broth.
    🕒 08:50
14. Finely mince 8 sweet pickled shallots.
    🕒 09:48
15. Combine the diced tomato, okra, cucumber, myoga ginger, corn, and pickled shallots in a bowl.
    🕒 10:16
16. Add [A] 2 tbsp Vegetable Oil, [A] 2 tbsp Vinegar, [A] 1 tbsp Light Soy Sauce, [A] 1 tbsp Honey, and [A] a pinch of Ichimi Togarashi (Chili Powder). Mix well. Chill the sauce in the refrigerator until ready to serve. [Pro Tip!] Light soy sauce helps maintain the vibrant colors of the ingredients. The sweet and sour taste and texture of the pickled shallots enhance the sauce's flavor.
    🕒 10:18
17. If the 300g pork belly for shabu-shabu is long, cut it in half to make it easier to handle.
    🕒 11:13
18. Turn off the heat of the boiling water used for the vegetables. Add all the cut pork and shabu-shabu. [Pro Tip!] Shabu-shabu in boiling water that has cooled slightly to about 80°C will result in tender pork without it becoming dry.
    🕒 11:29
19. Remove the cooked pork to a colander, drain, and let it cool (do not plunge into ice water). [Pro Tip!] Plunging into ice water will solidify the delicious pork fat that has melted out. Let it cool naturally in a colander for a 'fluffy' texture. It's best enjoyed slightly warm.
    🕒 12:54
20. While still steaming hot, sprinkle lightly with a pinch of salt. [Pro Tip!] Lightly seasoning the pork beforehand enhances its integration with the sauce, making it even more delicious.
    🕒 13:36
21. Arrange the warm pork on a plate and generously ladle the chilled summer vegetable sauce over it.
    🕒 14:21