Ingredients
2 shallots, thinly sliced
3 tbsp. unseasoned rice vinegar
2 tsp. sugar
1 tbsp. ancho chile powder
1 tbsp. smoked paprika
1 tbsp. Sichuan peppercorns, cracked
½ tbsp. each ground cumin, coriander, and ginger
3 tbsp. neutral oil, such as peanut, grapeseed, or safflower, divided
1 package (12 oz.) shishito peppers, half stemmed and chopped and other half left whole
1 white onion, chopped
4 large cloves garlic, grated
2 packages (12 oz. each) Impossible meat or 1 1/2 lb. other plant-based meat substitute
3 tbsp. shoyu, smoked shoyu, or tamari
2 tbsp. mirin
1 tbsp. Worcestershire sauce or vegan Worcestershire
4 tbsp. sun-dried tomato paste
1 cup Japanese beer, such as Sapporo
2 cups vegetable stock
Shichimi togarashi or flaky salt, for seasoning
Shredded fresh shiso leaves, pickled ginger, and chile crisp (optional), for serving
Preparation
Step 1
In a small bowl combine shallots, vinegar, sugar, and a pinch of salt. In a separate bowl combine chile powder, smoked paprika, Sichuan peppercorns, cumin, coriander, and ginger.
Step 2
Heat a large Dutch oven or cast-iron skillet over medium-high heat. Add 1 tbsp. of the oil, 1 turn of the pan, then add the chopped peppers and onion. Cook until soft, 2 to 3 minutes; add garlic and cook 1 minute more, stirring. Crumble in the meat substitute, then add the spices; cook 6 minutes, stirring, until lightly browned. Add shoyu, mirin, Worcestershire, and tomato paste, stirring to combine, about 1 minute. Pour in beer and cook until almost evaporated. Pour in stock and reduce heat to low. Simmer until thickened, about 10 minutes.
Step 3
Meanwhile, heat remaining 2 tbsp. oil in a small, nonstick skillet over high heat. Add whole shishito peppers, stirring for 3 to 4 minutes, until blistered. Season peppers with shichimi togarashi, if desired, or flaky salt.
Step 4
Serve chili in bowls topped with pickled shallots, blistered shishito peppers, and, if using, shiso, pickled ginger, and chile crisp.
