Peel the nagaimo, slice it into thin pieces about 1 cm thick, and then cut into thin strips.

Rinse the okra briefly with water and rub it with salt.

Boil water in a pot, add the okra, and cook for about 1 minute. Drain and cool in cold water.

Trim the stem ends of the okra, remove the calyx, and slice diagonally into thin pieces.

Extract the mentaiko roe and mix it in a bowl with mentsuyu. Add mayonnaise and mix well.