AOKN
Culinary Explorer
On a scorching summer day, I was like, "What the heck do I do with all this okra?" Then I thought of my grandma's bomb okra salad from back in the day. So I channeled her kitchen vibes and made a fresh batch to share with y'all. Get ready to taste some tradition, people! ![Seedling :seedling: 🌱](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f331.png)
Ingredients:
![Seedling :seedling: 🌱](https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f331.png)
Ingredients:
- 227g okras
- 200g chickpeas, cooked
- 1 tbsp miso
- 1 tbsp mayonnaise
- 2 tbsp mirin
- Wash the okras and trim off the tough stems. Blanch for about one minute and cool in a bowl of ice water.
- In a bowl, mix in miso, mayonnaise, and mirin to make the sauce.
- Plate the okra and chickpeas, drizzle with the sauce, and serve.