Prepare the garlic miso sauce by mixing grated garlic, sugar, vinegar, miso, salad oil, and ground white sesame in a bowl.

Boil the pork shabu-shabu slices in water with sake until cooked through. Drain and set aside.

Blanch the okra in boiling water for 1-2 minutes, then slice into bite-sized pieces.

Arrange lettuce leaves, tofu (scooped with a spoon), sliced okra, and rehydrated wakame on a serving plate.