Imagine a salad that dances between smoky, charred perfection and cool, crisp refreshment – welcome to the world of Shishito Pepper and Cucumber Salad! This Japanese-inspired dish is not just a side, but a culinary adventure that will transform your taste buds and impress even the most discerning food lovers. With its quick preparation and stunning flavor profile, this recipe is about to become your new summer obsession.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 cup shishito peppers
- 1 cucumber, sliced
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame seeds
- Salt to taste
Instructions
- Wash the shishito peppers and cucumber thoroughly under cold running water to remove any dirt or debris.
- Pat the shishito peppers dry with paper towels to ensure they will char properly when cooking.
- Slice the cucumber into thin, uniform rounds approximately 1/8 inch thick. Place the cucumber slices in a large mixing bowl.
- Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it becomes very hot.
- Add the shishito peppers to the dry, hot pan and cook for 3-4 minutes, turning occasionally, until they develop charred spots and become slightly blistered.
- Remove the charred shishito peppers from the heat and let them cool for 2-3 minutes.
- Roughly chop the cooled shishito peppers and add them to the bowl with cucumber slices.
- In a small separate bowl, whisk together sesame oil, soy sauce, and rice vinegar to create the dressing.
- Pour the dressing over the peppers and cucumber, gently tossing to ensure even coating.
- Sprinkle sesame seeds and a pinch of salt over the salad, giving a final gentle mix.
- Serve immediately at room temperature as a refreshing side dish or appetizer.
Tips
- Choose Fresh Ingredients: Select bright green, firm shishito peppers and a crisp cucumber for the best texture and flavor.
- Charring Technique: When cooking shishito peppers, use a dry, very hot pan and avoid overcrowding. This ensures perfect blistering without steaming.
- Salt Wisely: Add salt at the end and taste as you go. The soy sauce already provides saltiness, so a light sprinkle is often enough.
- Serve Immediately: This salad is best enjoyed fresh, right after mixing, to maintain the peppers' warmth and cucumber's crunch.
- Customize Your Dressing: Feel free to adjust the sesame oil, soy sauce, and rice vinegar ratio to suit your personal taste preferences.
- Optional Garnish: For extra flair, consider adding thinly sliced green onions or a sprinkle of togarashi for additional complexity.
Nutrition Facts
Calories: 45kcal
Carbohydrates: 4g
Protein: 1g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
