Charred Shishito Peppers With Fried Eggs

• 1 tablespoon soy sauce
• 2 teaspoons rice vinegar
• 1 teaspoon honey
• 1/2 teaspoon hot mustard
• 1/2 teaspoon sesame oil
• 1 teaspoon lightly toasted white sesame seeds
• 1 clove garlic, peeled and minced
• 1 (2-inch piece) fresh ginger, peeled and grated
• 1/4 teaspoon freshly cracked black pepper
• 3/4 cup plus 1 tablespoon, canola oil (divided)
• 4 large eggs
• 4 cups fresh shishito peppers
• 8 thinly sliced radishes
• 2 teaspoons black seaweed seasoning mix (nori komi furiake)

1. Make the sauce: In a blender or mini-food processor puree soy sauce, vinegar, honey, mustard, sesame oil, white sesame seeds, garlic, ginger, and black pepper until smooth. With the motor running, drizzle in 1/2 cup canola oil until sauce is emulsified; set aside.
2. Fry the eggs: Warm a large nonstick or cast-iron skillet over medium heat. Add 1/4 cup oil, then crack the eggs into skillet taking care to keep the yolks intact. Raise heat to medium-high and cook the eggs to your liking while basting the whites occasionally with the oil in the pan to help them set up.
3. Char the peppers: Meanwhile, heat remaining 1 tablespoon oil in a separate large cast-iron skillet over medium-high heat. When the oil is very hot, but not quite smoking, add the peppers, tossing occasionally, until they begin to char on all sides.
4. To serve: Divide the warm peppers and radish slices between four plates. Top each with a fried egg, a drizzle of the prepared sauce and a good sprinkling of roasted black seaweed seasoning. Serve immediately.

soy sauce, rice vinegar, honey, hot mustard, sesame oil, white sesame seeds, clove garlic, fresh ginger, freshly cracked black pepper, canola oil, eggs, fresh shishito peppers, radishes, black seaweed seasoning mix

Taken from food52.com/recipes/53531-charred-shishito-peppers-with-fried-eggs (may not work)