I was looking for something different to do with shishito peppers. I came across Food and Wine Magizine’s Ten Best Shishito Recipes and the Michael Voltaggio Recipe was the most different and caught my eye. I had almost everything I needed. I didn’t have mixed greens to mix in but I used a few sprouts instead. These peppers came out really interesting and good tasting. The tofu mustard is also surprisingly good. This recipe makes more bonito sand than you will use. I put my leftover sand in the freezer so I could use it again.
Ingredients for around 4 servings
1/4 cup flour
1/3 cup almond flour
5 grams bonito flakes
1 Tablespoon sugar
3 Tablespoons unsalted butter
salt
6 oz extra-firm silken tofu (my tofu was just silken)
1 1/2 Tablespoons dijon mustard
1/4 cup plus 1/2 teaspoon grapeseed or canola oil (I never use grapeseed oil because any food that is cooked in it is harmful to dogs)
6 oz shishito peppers
2 cups baby mustard greens or mixed baby greens
Directions
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Blend the flour, almond flour, bonito flakes, sugar till fine. Add butter and blend till mixture resembles sand. Spread out mixture on parchment lined baking sheet for 20 minutes stirring it up 2 or 3 times. Let cool and break up any lumps. Season with salt to taste.
Make tofu mustard. Blend the tofu with the mustard till smooth. Add salt to taste and set to the side.
Fry up the peppers. Heat up a large skillet (preferably cast iron) till very high and add the 1/4 cup of oil. Add the peppers stir them some and cook till blistered around 2-3 minutes. Transfer peppers to paper towel lined pan and season with salt.
In a large bowl mix up the greens with the remaining oil and add salt to taste.
Plate up!
Spoon a tablespoon of tofu mustard on each plate. Top with peppers. Sprinkle on the bonito sand. Top with mixed greens and serve!
Delicious! Something really different!
A Special THANKS to Food and Wine Magazine and chef Micheal Voltaggio for this Awesome Recipe!
