- 1 pound okra
- 1/2 cup mayonnaise
- 2 tablespoons white miso (also called shiro miso)
- Black and white sesame seeds and thinly sliced fresh red chiles, for dipping
In a large pot of salted boiling water, blanch the okra until bright green, about 30 seconds; drain well. Transfer the okra to a baking sheet and refrigerate until it has cooled slightly.
In a small bowl, mix the mayonnaise with the miso. Put the sesame seeds and chiles in 2 small bowls. To eat, dip the okra spears in the miso mayonnaise, then dip in the toppings.