Imagine a simple yet irresistible appetizer that takes just minutes to prepare and delivers an explosion of flavor in every bite. Shishito peppers are the hidden gem of the culinary world - mild, occasionally spicy, and absolutely addictive when blistered to perfection. This Japanese-inspired dish is not just a recipe; it's a culinary adventure that will transform your home cooking and impress even the most discerning food lovers. Get ready to discover a restaurant-quality appetizer that's so easy, you'll wonder why you haven't been making it all along!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 8 ounces shishito peppers
- 1 tablespoon olive oil
- Salt to taste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Prepare the shishito peppers by thoroughly washing them and patting them completely dry with paper towels. Moisture will prevent proper blistering.
- Heat a large cast-iron skillet or heavy-bottomed pan over high heat until it becomes very hot. The pan should be hot enough that a drop of water immediately sizzles and evaporates.
- Drizzle olive oil into the hot pan, ensuring an even coating across the surface.
- Add shishito peppers to the pan in a single layer, allowing space between each pepper. This ensures they blister and char evenly without steaming.
- Cook peppers for 3-4 minutes, turning occasionally with tongs to char all sides. Look for dark blistered spots and a slightly softened texture.
- While peppers are cooking, prepare the dipping sauce by whisking together soy sauce, rice vinegar, and sesame oil in a small bowl.
- Once peppers are evenly blistered and slightly charred, remove from heat and transfer to a serving plate.
- Immediately sprinkle with sea salt to enhance flavor and provide additional seasoning.
- Serve hot with the prepared dipping sauce on the side for guests to enjoy.
Tips
- • Always use a cast-iron skillet or heavy-bottomed pan for the best blistering results. The key is extremely high heat! • Pat peppers completely dry before cooking to ensure they char instead of steam. • Don't overcrowd the pan - give each pepper space to develop those beautiful blistered spots. • Watch the peppers carefully and turn them frequently to prevent burning. • Serve immediately after cooking to enjoy the optimal texture and temperature. • For extra flavor variation, try adding a sprinkle of togarashi or sesame seeds after cooking. • If you can't find shishito peppers, padron peppers make an excellent substitute.
Nutrition Facts
Calories: 105kcal
Carbohydrates: 4g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
