Japanese-Style Plant-Based Chili

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.

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.

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.

Serve chili in bowls topped with pickled shallots, blistered shishito peppers, and, if using, shiso, pickled ginger, and chile crisp.