Recipe Friday: Doughbird Shishito Peppers with Umami Sauce

Marilyn HawkesApril 2018
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Doughbird executive chef Zachariah Shipley says that shishito peppers are hot right now and popping up on menus across the Valley. “It’s one of those food trends like we saw a few years ago with kale.”

When shopping for the recipe ingredients, you might want to hit an Asian market for the yuzu juice and red miso paste, Shipley says. He’s a fan of the dish because he likes the umami elements in the sauce. “It’s a simple dish that has really complex flavor.”

Doughbird Shishito Peppers
5 oz. shishito peppers
1 tsp. olive oil
1 pinch kosher salt
2.5 oz. umami sauce (reserve 2 oz. for dipping)
1 pinch Maldon salt

Heat oil in a pan, then add peppers to hot pan. Season peppers with salt and char well over high heat until caramelized and tender. This process takes approximately 5 minutes. Once tender, remove from heat and add 1 tsp. umami sauce, mix until well glazed. Plate on large plate for sharing, garnish with a pinch of Maldon salt and serve with remaining 2 oz. umami sauce for dipping.

Umami sauce
1/4 cup yuzu juice
1/3 cup soy sauce
3 garlic cloves
1/4 cup nutritional yeast flakes
3 tbsp. Parmesan cheese
2 tbsp. sugar
1 tbsp. salt
1/4 cup lemon juice
2 tbsp. red miso paste
1/3 cup water
2 egg yolks
1 cup vegetable oil

Combine everything except the olive oil in the blender and puree until smooth. With the blender on, slowly begin adding the olive oil until fully incorporated and emulsified. Cool to below 41° before storing in the refrigerator.

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