Chilled Tofu with Okra and Umeboshi Pickled Plums

1. 1

   Massage the okra with a little salt to remove the bristles on the surface, wash off and slice into rounds.

2. 2

   Transfer to a sieve.

3. 3

   In the meantime, boil about 400 ml of water (an approximate amount).

4. 4

   Pour boiling water over the okra in the sieve.

5. 5

   Pour very slowly and in circular motion.

6. 6

   Let the okra rest and drain until cooled.

7. 7

   Transfer to a bowl, mix together very well with the umeboshi paste and bonito flakes, and top on the tofu.

8. 8

   It's also great with a little soy sauce drizzled on.

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