Get ready to transform ordinary vegetables into an extraordinary dining experience that will tantalize your taste buds and impress even the most discerning food lovers! This Japanese-inspired dish of charred shishito peppers and radishes is not just a side dish—it's a culinary revelation that combines smoky, crisp textures with bright, zesty flavors. Imagine the excitement of watching peppers blister and radishes caramelize right before your eyes, creating a simple yet sophisticated plate that looks like it came straight from a high-end restaurant kitchen.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 8 oz shishito peppers
- 8 oz radishes, halved
- 2 tbsp olive oil
- Salt, to taste
- Pepper, to taste
- 1 lemon, for juice
Instructions
- Prepare your ingredients by washing the shishito peppers and radishes thoroughly. Pat them completely dry with paper towels to ensure proper charring.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it becomes very hot. The pan should be smoking slightly to achieve proper charring.
- Drizzle olive oil evenly across the hot pan, ensuring the surface is well-coated.
- Add shishito peppers to the pan first, spreading them in a single layer. Allow them to char without moving for 2-3 minutes, developing dark blistered spots.
- Toss the peppers gently and continue cooking for another 2-3 minutes until they are evenly charred and slightly softened.
- Add halved radishes to the pan, allowing them to char on cut sides for 2-3 minutes.
- Season the vegetables generously with salt and freshly ground black pepper while they cook.
- Remove the pan from heat and transfer the charred peppers and radishes to a serving platter.
- Squeeze fresh lemon juice over the vegetables just before serving to add brightness and enhance the charred flavors.
- Serve immediately while the vegetables are still hot and crisp.
Tips
- Dryness is Key: Ensure your vegetables are completely dry before cooking to achieve that perfect char without steaming.
- Use a Cast-Iron Skillet: The heavy bottom and heat retention make cast-iron the ideal pan for creating beautiful, even charring.
- High Heat is Essential: Don't be afraid of a smoking hot pan—this is crucial for developing those delicious blistered spots.
- Single Layer Matters: Avoid overcrowding the pan, which can cause steaming instead of charring.
- Watch and Toss Gently: Keep an eye on your vegetables and use tongs to turn them, ensuring even cooking without breaking them.
- Season Boldly: Don't be shy with salt and pepper—they enhance the natural flavors of the charred vegetables.
- Finish with Acid: The fresh lemon juice is not just a garnish but a critical component that brightens the entire dish.
Nutrition Facts
Calories: 60kcal
Carbohydrates: 6g
Protein: 2g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
