Cook the eggs with an immersion circulator (sous vide at 63 degC for 60 minutes).
Alternatively, if you don’t have a sous vide setup, cook the eggs at 75 degC for 13 minutes. Use a digital thermometer and be careful to keep the water as close as possible to 75 deg. The margins of error with this method are so much less than with sous vide. It would pay to do a test or two first.
Plunge the eggs into some ice water to stop the cooking.
Carefully crack and peel the shell from the wider end of the end, until you have a hole big enough to “pour” the egg into a bowl ready for plating.
Briskly whisk the soy beans together with the seasonings that come in the package.
Dice the kimchi into appropriately sized pieces if necessary.
Wash the okra.
Bring a saucepan of water to the boil and blanch the okra for 4 minutes.
Immediately immerse the okra in a bowl of ice water to stop the cooking.
Add the mirin and soy sauce to another bowl and stir to combine.
Top and tail the okra then cut into 1 cm sections.
Toss in the soy sauce and mirin. Let sit for an hour or so.
Sprinkle with shichimi togarashi or chilli powder before serving.
In a saucepan, add the soy sauce, mirin, and sake.
Bring to a boil and boil for a minute. This causes the alcohol to evaporate.
Remove from the heat and allow to cool.
Add dashi to the soy sauce, mirin, and sake mixture.
Putting it all together
Boil the soba noodles according to the packet instructions. Usually 5 to 7 minutes.
Drain and refresh under cold running water.
Lay some soba noodles in a bowl.
Spoon on about 3 Tbsp each of natto, kimchi, and okra. Add a poached egg to the centre.