From: Owner/executive chef Michael Teich, The Wallace, Culver City, CA. Yield: 1 serving. 1 cup shisito peppers 1 cup edamame Miso Soy Glaze: 3 Tbsp. white miso 2 Tbsp. sake 2 Tbsp. rice vinegar 2 Tbsp. honey 2 tsp. soy sauce 1 tsp. minced ginger 1 lime, zested as needed for garnish, white sesame seeds, furikake, scallion, cilantro and lime wedge Combine all glaze ingredients in a bowl and whisk to combine. Combine shisito and edamame in a bowl and season to taste with ...
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