Okra and Umeboshi Cold Tofu *

• 400 grams Tofu
• 8 Okra
• 1 Umeboshi (large)
• 1 Ponzu
• 1 Bonito flakes

1. Remove the seed of the umeboshi and mince.
2. Remove the tops of the okra, sprinkle with salt, and parboil.
3. Once cooled, chop into pieces.
4. Cut the tofu and put into a dish.
5. Top with the okra and umeboshi, garnish with bonito flakes.
6. Top with ponzu.
7. * Meat and Potato Simmer *
8. * Ginger-Boiled Scallops *

ponzu, flakes

Taken from cookpad.com/us/recipes/150802-okra-and-umeboshi-cold-tofu (may not work)