Steps

1. In a bowl, add 1 tbsp chicken stock granules and 1/2 tbsp sugar, and mix well. [Pro Tip!] Mixing powdered seasonings first helps prevent lumps.
   🕒 01:37
2. Next, add 3 tbsp Kore! Uma!! Tsuyu, 3 tbsp water, 2 tbsp lemon juice, and 2 tbsp olive oil, and mix well until the chicken stock granules dissolve.
   🕒 02:07
3. Chill the prepared marinade in the refrigerator.
   🕒 03:36
4. Pierce the nagaimo (Japanese mountain yam) with a fork, char its root hairs over direct flame, and roast until the entire skin softens.
   🕒 03:42
5. Cut the roasted nagaimo into matchsticks.
   🕒 04:40
6. Trim the stems off the okra and remove the calyxes.
   🕒 04:59
7. Cut the prepared okra in half.
   🕒 05:16
8. Tear the 250g thinly sliced pork loin into bite-sized pieces.
   🕒 06:18
9. Bring water to a boil in a pot, add salt to achieve a salinity of about 1%.
   🕒 06:48
10. In the salted water, quickly blanch the torn pork loin slices one by one until their color changes (about 1 minute total).
    🕒 07:21
11. Immediately remove the blanched pork loin and transfer it to the container with the chilled marinade.
    🕒 08:10
12. In the same water used for the pork, boil the cut okra for 2 minutes. [Pro Tip!] Okra's sliminess can make the water thick, so boil it after the pork.
    🕒 08:29
13. Briefly rinse the blanched okra with water, drain well, and add it to the marinade container.
    🕒 09:12
14. In the container, add the marinade, okra, pork loin, and matchstick-cut nagaimo in that order, cover, and chill in the refrigerator for 1-2 hours.
    🕒 09:35
15. Remove from the refrigerator, mix everything well, plate, and sprinkle with black pepper to taste.
    🕒 10:40