Okra Miso
I don’t have butterbur where I am, which is where the original recipe, fuki-miso or bakke-miso, comes from. It’s a wild sansai that is foraged during the spring in Japan. It’s delicious over a hot bowl of white rice, topped with a creamy egg yolk. Similar to fuki miso, okra miso has a very slight hint of bitterness that is wonderfully pleasing to the palate.
This is a beautifully simple meal to showcase both duck eggs and an oft-disliked vegetable.
Ingredients
- 2 cups okra, finely minced
- 2 tablespoons vegetable oil
- 3 heaping tablespoons red or white miso
- 1 teaspoon sugar
- 1 tablespoon sake
- 2 tablespoon mirin
- Hot white rice
- Egg yolk
- In a pan over medium high heat, saute okra with vegetable oil until tender. Stir often as the heat will cause the okra to release its mucilaginous qualities.
- Add miso, sugar, sake, and mirin, lower the heat and stir constantly until okra miso is tender and no longer slimey. About 10 – 15 more minutes. Keep and eye on it so it doesn’t burn.
- Remove from heat and place in jar. Spoon over hot white rice and top with an egg yolk.