Dashi Poached Potatoes with Shishito Peppers & Sesame Miso Vinaigrette

Ingredients

• 1-ounce (30g) Kombu (Dried Kelp)
• 1 ounce (30g) Dried Shiitake Mushrooms
• 6 cups (1000ml) Cold Water
• 6 cups (1500ml) Prepared Dashi Broth
• 1 inch (20g) Fresh Ginger Root
• 2 each (10g) Fresh Garlic Cloves
• 2 tablespoons (30ml) Soy Sauce (Tamari can also be subbed)
• 1-1/2 pounds (679g) Small Red Potatoes
• 1-pound (454g) Shishito Peppers
• ½ tablespoon (15ml) Vegetable Oil
• 4 each Large Eggs, allow to come to room temp
• 1 each (5g) Fresno Chili, finely chopped
• ¼ cup (60ml) Vegetable Oil
• 2 tablespoons (30ml) Fresh Lime Juice
• 2 tablespoons (30ml) Shiro Miso
• 1 tablespoon (15ml) Lite Soy Sauce
• 1 tablespoon (15ml) Unseasoned Rice Vinegar
• 1 teaspoon (5ml) Toasted Sesame Oil
• 1 teaspoon (1g) Toasted Sesame Seeds
• ½ teaspoon (1g) Freshly Grated Ginger
• ¼ cup (30g) Fresno Chilies, sliced
• 2 tablespoons Fresh Chives, chopped
• 1 tablespoon Black Sesame Seeds