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

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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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