4 cups (8 ounces) Carolina Reaper red chile peppers, destemmed
2 tablespoons kosher salt
½ tablespoon shiro miso
3 garlic cloves, peeled
1 dried Thai chile, toasted and ground
1 stick unsalted butter
2 cups pitted Castelvetrano olives
1 tablespoon shiro miso
1 tablespoon nutritional yeast
1 tablespoon fresh yeast
White soy sauce, to taste
4 cups water
3 tablespoons kosher salt
32 medium (12 ounces) okra pods
Bamboo skewers, for grilling
Directions
Make the hot sauce: Add all the hot sauce ingredients to a blender and purée until smooth. Transfer to a sealable plastic bag and let sit at room temperature to ferment for 3 days. Once fermented, transfer to an airtight container and store in the refrigerator.
Make the olive-miso sauce: In a medium skillet, melt the butter over medium-high heat. Cook until the butter has browned and has a nutty aroma, 5 to 7 minutes. Transfer to a blender and add the remaining sauce ingredients, and purée until smooth. Transfer to an airtight container and set aside.
Make the okra yakitori: In a medium bowl, stir the water, salt and okra together to rinse the pods. Drain well, then dry with paper towels.
Light a grill. Skewer the okra pods, placing 8 pods on each skewer. Grill the skewers, flipping once, on the hottest portion of the grill until lightly charred, 3 minutes per side.
Transfer the okra skewers to a platter and top with the olive and hot sauces, then serve.