Steps

1. Since the cucumbers, Japanese yam, and ginger are not cooked, prepare to cut them first.
   🕒 01:37
2. Cut off the ends of 2 cucumbers, cut them lengthwise into quarters, then slice them to 4-5mm thickness. Place the cut cucumbers in a storage container.
   🕒 01:46
3. Peel 200g of Japanese yam, cut it into sticks about 7-8mm thick to match the size of the cucumbers, then roughly chop it and place it in the storage container with the cucumbers.
   🕒 02:25
4. Peel 30g of ginger, mince it finely, and add it to the cucumbers and Japanese yam.
   🕒 03:29
5. Trim the tough ends of 7-8 okra and slice them to 7-8mm thickness. Trim the hard base of 100g of enoki mushrooms, then cut them into about 1cm pieces and gently separate them.
   🕒 03:40
6. Combine all the seasoning sauce ingredients in a pot: 50ml water, 50ml cooking sake, 50ml mirin, 100ml soy sauce, and 30ml vinegar.
   🕒 04:40
7. Optionally, add 1 red chili pepper (seeds and membrane removed) and 1 piece of kombu (about 5-6cm square), thinly sliced with scissors, to the pot. If you don't have kombu, you can add store-bought salted kombu at the end.
   🕒 05:35
8. Bring the pot to a boil over medium heat, then reduce to low heat and simmer for 1 minute to cook off the alcohol.
   🕒 06:27
9. After 1 minute, add all the prepared enoki mushrooms and okra to the pot. Increase the heat slightly to bring back to a boil, then cook for about 30 seconds.
   🕒 06:59
10. Turn off the heat and pour the hot seasoning sauce over the prepared cucumbers, Japanese yam, and ginger in the storage container. Mix everything well.
    🕒 07:41
11. Once the mixture has cooled to about body temperature, tear 5-6 shiso leaves by hand and mix them in.
    🕒 08:37
12. Chill in the refrigerator for 30 minutes to 1 hour before serving. The flavor will be lighter immediately after preparation and become more intense after soaking for 8 hours or more.
    🕒 08:59