Lunchbreak: Shishito Peppers with Umami Vinaigrette, Sesame, Crispy Chicken Skin

Data pix.

Rolf Pedersen


5212 N. Clark Street


Shishito Peppers with Umami Vinaigrette, Sesame, Crispy Chicken Skin


16 shishito peppers, cleaned and stemmed

1 tbsp canola oil

1 tsp toasted white sesame seeds

3 pieces crispy chicken skins

1 tsp toasted walnuts

2 tbsp Umami Vinaigrette (recipe included)

Salt and pepper to taste

1 wedge of lemon


Heat oil in a saute pan on medium-high heat until shimmering. Add shishito peppers and roast, flipping occasionally, until tender and browned in spots 4-5 minutes. Season with salt, pepper, and lemon juice. Serve on a plate using tongs to drain off any excess oil. Top with walnuts, sesame seeds, crispy chicken skin, and umami vinaigrette. Enjoy!

Umami Vinaigrette


½ cup sherry vinegar

5 cloves roasted garlic

¼ cup miso paste

1 cup Canola oil

2 tbsp sugar

Salt and pepper to taste


Mix ingredients in a bowl or in a blender. Adjust seasoning with salt and pepper.

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