Sautéed Peppers with Miso

Name: Sautéed Peppers with Miso
Yield: makes 4 to 6 servings
Ingredients: 3 tablespoons dark sesame oil; 12 to 24 long mild fresh chiles (depending on size; use your judgment), rinsed and dried; Salt and black pepper to taste; 2 tablespoons mirin or 1 tablespoon honey mixed with 1 tablespoon water; 1/2 cup white or red miso

December 14, 2011

Every culture that grows peppers grills them, and the people who eat them always swear “they’re not that hot.” Well, in Japan, not only are they not that hot, they are often sautéed; and only in Japan are they sauced with miso. Use mild long green chiles like Anaheims or—if you can find them—mild long red chiles, and you’ll come pretty close to duplicating the original.

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