Best Roasted Shishito Peppers Recipes

BEST ROASTED SHISHITO PEPPERS

Steps:

• Preheat the broiler to High.
• Toss the peppers in bowl with the toasted sesame oil and soy sauce.
• Place the peppers in a single layer on the baking sheet. Broil for 3 to 5 minutes, then flip and broil 3 to 5 minutes more until blackened on both sides.
• Remove from the oven and sprinkle with salt, to taste.

SAUTEED SHISHITO PEPPERS

Steps:

• Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium to medium-high heat. When the oil is hot, add the whole peppers in one layer and sprinkle them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 4 to 6 minutes, tossing often until blistered and browned. Off the heat, squeeze some lime juice on the peppers and sprinkle with flaked sea salt. Serve hot right from the pan or transfer to a small serving dish. Have a dish nearby for discarding the stems.

SAUTéED SHISHITO PEPPERS: SUMMER'S BEST NEW BITE

Steps:

• Here's what you do. Heat a little olive oil in a wide sauté pan until it is good and hot but not smoking. Add the peppers and cook them over medium, tossing and turning them frequently until they blister. They shouldn't char except in places. Don't rush. It takes 10 to 15 minutes to cook a panful of peppers. When they're done, toss them with sea salt and add a squeeze of fresh lemon. Slide the peppers into a bowl and serve them hot. You pick them up by the stem end and eat the whole thing, minus the stem, that is.
• You can probably do fancier, cheffy things with them, but they're terrific like this. For variety, I sometimes use a little toasted sesame oil instead of olive oil and finish them with togarashi. If you have leftovers, an unlikely event in my experience, chop off the stems and put the peppers in an omelet or some scrambled eggs.

ROASTED SHISHITO PEPPERS

Steps:

• Pre-heat oven to 400 Degrees Fahrenheit.
• Rinse all peppers.
• Mix the Nanami Togarashi with the ground Szechuan peppercorns. The 1/8 teaspoons is purely a guide. ground Szechuan peppercorns have a powerful flavor, I suggest you add it a shake at a time and test the powder mix before you add to the other ingredients. Don't overwhelm the Nanami Togarashi with the ground Szechuan peppercorns.
• Add Oil, Sauces and spices to a large mixing bowl, mix well with a whisk.
• Add peppers to the mixing bowl and toss until thoroughly coated.
• Place on a cookie sheet or baking pan.
• Roast for 20 minutes. Adjust slightly to make sure you don't burn, but everything getting a slightly blackened crispy texture is desirable.
• Serve immediately. If desired, shake a bit more of the Nanami Togarashi to the dish if desired.

SEARED SHISHITO PEPPERS WITH CORN AND JAPANESE CURRY

Steps:

• Heat a large sauté pan over high heat and add oil; let heat for 30 seconds. Add shishitos and let blister, tossing them in the pan, about 2 to 3 minutes. Add corn and cook, stirring, until lightly browned and tender, 2 to 3 minutes longer.
• Lower heat to medium and add curry paste, white wine and butter. Cook until sauce begins to coat vegetables, 2 to 3 minutes. Season with salt and pepper to taste and serve immediately.