Remove the pit from umezuke and crush the flesh, then add sake and sugar and mix well. Set aside.
Wash and trim stem ends of okra.
Boil a pot of water and add salt. Add okra and blanch it for about 2 minutes. Remove and set aside to cool. Then cut into thin slices.
Peel nagaimo and remove any black spots. Cut into thick sticks of about 5 cm (2 in) long.
Mix nagaimo and okra with umezuke dressing. Toss gently.
Serve on 4 individual plates and garnish with shredded nori seaweed strips if desired.
© 2018 All rights reserved. Published by Marshall Cavendish.