Roasted Shishito Peppers With Soy Glaze 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.

ROASTED SHISHITO PEPPERS WITH SOY GLAZE

Steps:

• Preheat oven to broiler.
• Toss peppers with canola oil. Spread on a large baking sheet. Broil until slightly blistered, flipping once. About 5-6 minutes.
• While the peppers cook, whisk soy sauce, garlic, brown sugar, and sesame oil together in a small saucepan. Bring to a simmer, simmer for 2 minutes. Remove from heat. Whisk water and cornstarch together in a small ramekin. Slowly whisk into the soy sauce mixture. Return to the stove and simmer until thicken, about 30 seconds. Remove from heat.
• When peppers are done, transfer to a bowl. Toss with glaze, orange peel and sesame seeds. Serve.

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.