From: Owner/executive chef Michael Teich, The Wallace, Culver City, CA. Yield: 1 serving.
1 cup shisito peppers
1 cup edamame
Miso Soy Glaze:
3 Tbsp. white miso
2 Tbsp. sake
2 Tbsp. rice vinegar
2 Tbsp. honey
2 tsp. soy sauce
1 tsp. minced ginger
1 lime, zested
as needed for garnish, white sesame seeds, furikake, scallion, cilantro and lime wedge
Combine all glaze ingredients in a bowl and whisk to combine.
Combine shisito and edamame in a bowl and season to taste with salt, toss with olive oil and roast in a high oven until starting to blister. Remove from oven and toss in glaze until well-coated. Place in a bowl to serve. Garnish with black and white sesame seeds, furikake, scallion, cilantro and lime wedge.
