Mix ponzu sauce, water, and dashi powder in a microwave-safe container. Sprinkle gelatin over the mixture and microwave uncovered for 1 minute at 600W. Stir to dissolve and refrigerate for 1 hour to set.

Rub okra with salt (1/2 tsp, not listed in ingredients) on a cutting board and rinse under running water. Remove excess moisture and trim the caps. Slice cherry tomatoes into five vertical pieces each.

Season pork slices with salt and pepper. Place an okra pod at the edge of each slice and roll tightly.

Coat the rolls in flour, then beaten egg, and finally breadcrumbs.

Heat vegetable oil in a frying pan to a depth of 1.5 cm over medium heat. Fry the rolls for about 5 minutes, turning until golden brown. Cut each roll in half.