Japanese-style pasta with nagaimo and okra

Roughly chop the tomatoes and finely chop the garlic, then combine with A

Cut the nagaimo into 1cm cubes, soak in vinegar water to remove the slime, and drain

Remove the stem and black parts of the okra, rub the surface with salt, boil, place in cold water, drain and chop into small pieces

Cut the green shiso leaves into thin strips and the chives into small pieces

Boil the spaghetti until it is slightly firm (approximately 4 and a half minutes)

Once the spaghetti is cooked, transfer it to cold water, drain, and place it in a serving dish, topped with yam, grated daikon radish, okra, green shiso leaves, and chives

Enjoy with dipping sauce 1