Shishito Peppers Truffle Salt/Mirin Butter

Ingredients

• 5 oz Pepper Chili Shishito Fresh
• 1/8 oz Oil Truffle White D'allensandro
• 1 oz Salt Coarse Kosher
• 2 oz Mirin, Dry
• 8 oz Butter Solid, Unsalted
• 1/2 oz Extra Virgin Oil Olive

Preparation

1. Mix the salt with the truffle oil and spread on half sheet pan for 12 hours in oven that is off but has a pilot light on.
2. Mix the mirin with the butter and whip until soft and reserve.
3. Heat the olive oil in a pan and blister the peppers on both sides.
4. Place in bowl and drizzle 2 pinches of the salt. Take two spoons with the butter make a quenelle and place in center.
5. Garnish with nori paper flakes.

• Categories: Recipes, VOL 5 - ISSUE 4 • FALL 2017
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