Serves 4 People


  • 1.5 lbs Shishito Peppers
  • 1 Cup Cut Cherry Tomatoes
  • ½ Cup Shaved Radish
  • 1 TB Sesame Oil
  • Sesame Seeds
  • Miso Dressing (recipe below)
  • Chive Spears
  • Espelette Pepper (optional)

Miso Dressing

  • 1/3 Cups Mirin
  • 1/3 Cup Miso Paste
  • 2 TB Soy Sauce

First make the miso dressing. Add miso, mirin, and soy sauce to a blender and combine. Pour into an airtight container and reserve until ready to serve. 

Wash the peppers thoroughly under running water and then dry. Heat a sauté pan over medium-high heat and then add the sesame oil. Once the oil is hot, add the peppers and sauté gently until they slowly start to blister. Remove the pan from heat. 

In a mixing bowl, add the cut tomatoes, shaved radish, and  cooked peppers. Spoon over the mixture some miso dressing, careful to not overdress. Add more dressing as needed and add salt and pepper to taste. 

Spoon onto desired bowl or plate and sprinkle with the sesame seeds, chive spears and the espelette.