Grilled Shishito Peppers

  • ½ pound shishito peppers
  • Coarse salt
  • Olive oil

Heat an indoor grill pan or outdoor grill to medium high (about 375°F to 425°F). Meanwhile, place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside. When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total. Return the peppers to the bowl, toss immediately with the salt, and serve.

Blistered Shishito Peppers with Miso

  • 1 1/2 tablespoons brown rice miso
  • 1 1/2 tablespoons sake
  • 1 tablespoon canola oil, preferably cold-pressed
  • 1 small dried red chile
  • ½ to 3/4 pound shishito peppers
  • 1 tablespoon minced peeled fresh ginger

In a small bowl, stir the miso and sake until smooth. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake and toss well. Transfer to a plate and serve.

 

Shishito Peppers with Sesame and Soy

  • 1/2 lb. shishito peppers
  • 1/8 cup soy sauce
  • 1/2 tbsp. honey
  • 1/2 tsp sesame oil
  • 1/2 lime (juiced)
  • 1/4 tsp fresh ginger (zested)
  • 1/4 cup panko breadcrumbs (optional topping)

Sauté the shishito peppers over medium heat for 2-3 minutes. Whisk the other ingredients together in a small bowl to form the sauce. Pour the sauce over the shishito peppers. Cook over medium heat for 10-15 minutes or until peppers are tender. Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes.  Sprinkle the breadcrumbs on top of the shishito peppers and serve.

 

Roasted Shishito Peppers

  • 1/2 pound shishito peppers
  • olive oil
  • kosher salt and freshly ground black pepper
  • 1 tablespoon white sesame seeds (toasted over medium high heat for 2-3 minutes)
  • flakey salt for garnish

Place the peppers in a mixing bowl and drizzle them with olive oil. Lightly season with salt and pepper then spread in to an even layer on a sheet tray, being sure there is even spacing. Roast for 6 minutes, until charred on one side. Remove from the oven and season with flakey salt and the toasted sesame seeds. Serve immediately.

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