Steps

1. Sprinkle Salt (for okra preparation) on 10 Okra and roll them with your palms.
   🕒 00:03
2. Trim off the dry part of the okra stems.
   🕒 00:12
3. Peel away the dark, stringy parts from the top of the okra.
   🕒 00:16
4. Add the prepared Okra to boiling water and boil for about 2 minutes.
   🕒 00:28
5. Remove the boiled okra from the heat and immerse in ice water for about 1 minute to cool.
   🕒 00:36
6. Trim the ends off 3 Cucumbers and smash them.
   🕒 00:45
7. Tear the smashed cucumbers into bite-sized pieces by hand.
   🕒 00:50
8. Lightly pat the torn cucumbers to remove excess moisture.
   🕒 00:55
9. Peel 10g Ginger and slice thinly.
   🕒 01:00
10. Cut the sliced ginger into thin strips.
    🕒 01:07
11. Drain the cooled okra and pat dry.
    🕒 01:07
12. Cut the okra in half.
    🕒 01:13
13. In a bowl, combine the chopped Okra, Cucumber, Ginger, 2g Bonito Flakes (Katsuobushi), 15g Shio Kombu (Salted Kelp), 1/2 tsp Sugar, 1 tbsp White Sesame Seeds, 1 tbsp Lemon Juice, 2 tsp Sesame Oil, and 1/2 tsp Salt.
    🕒 01:16
14. Mix all ingredients well and toss until the Shio Kombu is evenly distributed.
    🕒 01:30