1 T sesame oil
2 each Serrano chili
12 shallots, sliced
50 shiitake caps
6 roma tomatoes, diced
12 scallion, bias cut
12 T cilantro, chiffonade
12 garlic cloves
12 oz rice wine vinegar
2 oz honey
8 oz orange juice
2 oz miso paste
3 T soy sauce
Sweat shallots and peppers
Add shiitakes and sauté briefly
Reconstitute miso and orange juice, use to deglaze pan
Add remaining ingredients and refridgerate
