Wash and slice the okra to your preference. I usually slice them diagonally into two or three pieces depending on size taking care to leave the tip piece a little longer.

Add the tabasco to the buttermilk in a medium sized bowl big enough to hold a frying batch and add the first batch or okra to it to sit for a few minutes (about 1/3 pound or so depending on your frying solution).

Mix the flour, cornmeal, salt, pepper, shichimi and furikake in another similar sized bowl.

Use a spider strainer or slotted spoon to remove the okra from the buttermilk and coat in small batches then move to the fryer.

I use a deep fryer and cook the okra for about 5-7 minutes until golden brown at about 355 degrees, but you can also fry in a cast iron skillet or other pan with 3/4-1" of oil at the same temp (or medium-high as it were).

Strain the okra of the oil and let dry for a couple minutes, the serve tossed with more shichimi or salt as you like. Repeat with remaining batches. Bam! as they say.