Steps

1. Remove the cores from 3 tomatoes.
   🕒 02:14
2. Sprinkle a pinch of salt on 6 okra and rub them to thoroughly remove any dirt and fuzz. [This is the key!] Salting makes the color better and easier to eat.
   🕒 02:48
3. Trim off the tough part at the bottom of the okra stems.
   🕒 03:11
4. Peel around the okra calyx in a circular motion, like peeling an apple.
   🕒 03:24
5. Add [A] Dashi Stock 600cc, [A] Light Soy Sauce 50cc, and [A] Mirin (Sweet Rice Wine) 50cc to a pot.
   🕒 03:54
6. Bring the pot to a simmer. [This is the key!] Simmering evaporates the alcohol from the mirin, unifying the flavors.
   🕒 04:09
7. Turn off the heat and let the marinade cool. If you're short on time, you can cool it in an ice bath.
   🕒 05:34
8. Add the salted 6 okra to boiling water and cook for 20-30 seconds, stirring constantly. [This is the key!] Stir to prevent the okra from floating and ensure even cooking.
   🕒 05:56
9. Immediately transfer the cooked okra to an ice bath to stop the cooking and lock in the color, then pat dry.
   🕒 06:29
10. Add the cored 3 tomatoes to the boiling water in the same pot and blanch for 10-15 seconds. [This is the key!] Over-blanching will make the skins mushy, so a quick blanch is best.
    🕒 06:36
11. Transfer the blanched tomatoes to an ice bath and peel off the skins.
    🕒 07:07
12. Pat the peeled tomatoes dry with paper towels.
    🕒 08:13
13. Submerge the blanched tomatoes and cooked okra in the cooled marinade.
    🕒 08:43
14. Place a sheet of paper towel on top of the submerged vegetables. [This is the key!] This ensures the dashi broth evenly permeates the vegetables.
    🕒 09:14
15. Transfer to a container and refrigerate for at least 2 hours.
    🕒 09:23
16. Cut the chilled tomatoes into quarters.
    🕒 10:48
17. Finely chop the okra.
    🕒 11:14
18. Arrange the cut tomatoes and okra in a serving dish.
    🕒 11:14
19. Pour plenty of the marinade over the vegetables.
    🕒 11:29
20. Top with Tororo Kombu (shredded kelp) (to taste), if desired.
    🕒 11:39