Charred okra recipe

Ingredients

• 1 egg yolk, room temperature
• 1 tablespoon white miso
• Salt and pepper to taste
• 1 cup (250 ml) okra seed oil
• 1 cup (250 ml) neutral oil such as grapeseed/canola
• ¼ cup (60 ml) cider vinegar

• 2 large Spanish onions, sliced very thin (preferably on a mandoline)
• 4 cups (960 ml) neutral oil
• Salt to taste

• 1 pound (453 g) fresh okra
• Sea salt
• Sliced kumquats (optional)

Preparing the Aioli
1. Whisk together the yolk, miso, and a pinch of salt and pepper until combined well. Add both oils drop by drop (this takes time; don’t rush), whisking constantly until the mixture begins to thicken. If at any time it appears that the oil is not being incorporated, stop adding it and whisk the mixture vigorously until it’s smooth, then continue adding oil. Next, whisk in the vinegar until well blended. Whisk in salt to taste. If you prefer, you can prepare the aioli in a food processor by following the same process, but pulsing to combine instead of whisking.
2. Chill, with the surface covered with plastic wrap, until ready to use.
Preparing the Onions
3. Add the sliced onions and all of the oil to a high-sided 2-quart pot and turn the heat to medium-high. Stir the onions and allow them to caramelize; this may take up to 20 minutes. When onions are golden brown, drain the oil through a hand sieve (reserve the oil). Spread the onions on paper towels and season well with salt.
Assembling the Dish
4. Warm a black steel or cast-iron pan on medium-high heat. Put enough of the reserved onion oil in the pan to barely coat the bottom. Add the okra and blister for several minutes on all sides. When the okra is well charred, drain on paper towels and season well with salt. Spread the aioli on the bottom of a serving tray and arrange the okra on top, followed by sliced kumquats (if available), then crispy onions. Serve.