Prepare okra: Sprinkle salt on a cutting board and roll the okra to remove fine hairs, or rub in a plastic bag. Use a knife to trim the stem like sharpening a pencil, or use a vegetable peeler.
2
Blanch okra until deep green, then immediately plunge into ice water to set the color. Dice it, spread on a plate to cool, then freeze for storage up to 2-3 weeks.
3
Remove tomato stem: Insert knife tip into the stem area and rotate the tomato to remove it. Score the bottom of the tomato with an X cut. Prepare ice water.
4
Blanch tomato in boiling water for about 10 seconds until the skin loosens. Transfer to ice water, and the skin will crack open. Peel from the X score. Cut into small chunks.
5
Prepare yamaimo: Peel and place in a plastic bag with a small amount of lemon juice or vinegar to prevent discoloration. Use a rolling pin or mallet to gently crush and blend the yam through the bag, leaving some texture.
6
Prepare sauce: Combine dashi, sake, mirin, soy sauce, and sugar. Heat gently until sugar dissolves, then cool to room temperature.
7
Combine the prepared okra, tomato, and yamaimo. Add tuna with excess moisture squeezed out. Pour in the cooled sauce and mix well.
8
Cook soumen noodles to desired doneness. Cool in cold water and drain thoroughly.
9
Plate the cooled noodles and top with the sauce and vegetable mixture. Garnish with nori and wasabi as desired. Serve immediately.
PrimedTableBETA
