- 1/4 soft Tofu
- stock (tuna, Konbu seaweed stock, soy sauce and Mirin, very sweet sake, proportions 5:1:1)
- 1 Okra
- citron peel
- Wash okra with salted water, then cook gently and place in cold water. Once cold, cut it in half, remove seeds and cut into cubes.
- Add a little stock. Place tofu in a dish, add okra cubes and decorate with Avruga and citron peel.
- Pour over the remaining stock.