Okra Yakitori Recipe
Prep Time:
Cook Time:
to 6 servings
  • For the Hot Sauce
  • 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
  • For the Olive-Miso Sauce
  • 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
  • For the Okra Yakitori
  • 4 cups water
  • 3 tablespoons kosher salt
  • 32 medium (12 ounces) okra pods
  • Bamboo skewers, for grilling
Optional Ingredients
  • 1 habanero chile (optional)
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer the okra skewers to a platter and top with the olive and hot sauces, then serve.