Drain water in a canned young green jackfruit and rise well. I usually soak jackfruit in fresh water for several hours to remove the smell and any remaining salt.
Cut off the stem of jackfruit and discard the stem.
Break jackfruit with fingers.
Transfer jackfruit in a jar and soak it in basic Japanese dashi (broth). You just need little bit of dashi to just cover jackfruit. This step is optional but it gives more "fishy" taste.
After soaking jackfruit in dashi for 10 to 15 minutes, squeeze dashi out and mix dulse flake. If you can't find dulse, you may use nori sheet.
Boil corns for four to five minutes and remove corns from the cob. I use a skinny fruit knife for this. Just insert a knife and gently peel off corns from the cob.
Boil okras with a pinch of salt for two to three minutes. After boiling okras, run them under cold water to stop cooking. Cut them into about ⅓ inch (8 mm) length.
Boil frozen udon noodles (without defrosting ahead of time) for one minutes. After boiling the noodles, run them under cold water to stop cooking.