Okra and Edamame with Rock Salt

• 1 bag Okra
• 50 grams Frozen or fresh edamame
• 1 dash or 1/2 teaspoon Rock salt or shio-koji

1. Remove the tops of the okra, sprinkle with salt, and roll in the salt.
2. Boil quickly, let cool, and cut crosswise into 3-4 pieces.
3. Remove the edamame from the pods.
4. Put the okra and edamame in a bowl and mix with rock salt.
5. Umeboshi and Hijiki Pasta.
6. Kabocha and Tuna Salad.
7. Coleslaw Salad.
8. Sweet Onion and Umeboshi-Mayo.
9. Taramo Salata.
10. Boiled Bell Pepper and Tosa.

edamame, salt

Taken from cookpad.com/us/recipes/145975-okra-and-edamame-with-rock-salt (may not work)