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20minutes
Cut the okra and put it in a pot filled with water.
Cut the steamed scallops into small pieces and add to the pan.
Add dried shrimp to 1 and simmer on medium heat for about 5 minutes.
Add tororo kombu and kelp tea and mix.
Remove from heat and stir with a blender.
Add grilled seaweed, mix and serve on a plate.
Put white sesame seeds and chopped perilla on top and you're done.
・ If you want to retain the texture, add the grilled seaweed at the end.
・ If you don't have a blender, chop the mixer and ingredients into small pieces.
・ If you like, it is recommended to top with long onions or chicken.
・ Dried shrimp does not have to be used.
・ Salt kelp may be used instead of kelp tea.
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