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Shishito Peppers Truffle Salt/Mirin Butter

Shishito Peppers Truffle Salt/Mirin Butter

Chef Paul young | Reinhart Corporate


  • 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


  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.

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