Make a cross-cut on the tomatoes. Rub okra with 1/2 tsp salt and rinse. Boil water, blanch tomatoes briefly, then remove. Blanch okra briefly and remove. Cool both in ice water. Peel tomatoes and trim okra.

In a pot, heat 300 ml water over medium heat. Once boiling, add the dashi pack and simmer for 3 minutes. Reserve 60 ml of the dashi and let it cool.

In a bowl, mix eggs, sugar, salt, soy sauce, and the reserved 60 ml dashi. Stir gently to combine without overbeating.

Heat a tamagoyaki pan with 1 tsp salad oil. Pour 1/4 of the egg mixture and cook until slightly set. Fold the egg towards you. Repeat for the remaining mixture, folding each layer. Let cool and cut in half.