Okra with egg dressing

serves 4

• 8 shrimp (2/3 lb. or 300 g)
• 4 okry (ladies' fingers, gumbo)
• 1 egg
• 1 t. rice vinegar
• 1/8 t. mirin
• 1/8 t. sugar

Directions

Boil the shrimp until just cooked, shell. and set aside.
Small, thin okra is more tender and tastier(illus. 1).Rub gently with 1/8 teaspoon salt (illus. 2). Rinse clean. Blanch in boiling water, cool in tap water, and cut into thin slices.

Separate the egg. Transfer the yolk to a large serving spoon, then place the spoon on the surface of boiling water. stir the yolk carefully with a pair of chopsticks until of a thick consistency, about one minute (it will be about 3/10 cooked). Be extremely careful not to burn yourself on the steam! place the egg in a bowl and mix in 1 t. rice vinegar, 1/8 t. mirin, 1/8 t. sugar,blending thoroughly. This is the egg dressing.

Arrange the shrimp and okry on a serving plate. Pour on a small amount of egg dressing and serve.

Bonito shavings (illus. 3) may be sprinkled over the top just before eating for extra flavor.

If okry is unavailable, gherkin cucumbers may be substituted.