Okra yokan style

Cut off the stem and calyx from the okra, make a cross-shaped cut in the stem, rub with salt to remove the downy fuzz, and parboil

Remove the seeds from the okra, then pound it with a knife and chop it finely

Put [A] into a pot and mix well with a whisk. Once everything is mixed, put it on the stove and heat it while stirring with a rubber spatula. If bubbles appear during the process, remove them

Once boiling, remove from heat, add chopped okra and mix with a rubber spatula. Pour into a serving dish and once cooled, place in the refrigerator to chill and harden. If you need to harden it quickly, place ice water over the serving dish

Remove from the bowl, cut off the ends and then cut into bite-sized pieces

Place in a bowl, pour the finishing sauce over it, and top with grated ginger to taste