Sauteed Shishito Peppers Recipes
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.
JAPANESE SHISHITO PEPPERS WITH MISO BUTTER
Steps:
- Heat a large cast iron skillet to high heat.
- In a bowl toss the peppers with a neutral oil.
- Sauté until the one side for about 3-4 minutes until charred and blistered. Then turn over to the other side for another 2-3 minutes.
- While the peppers are cooking, mix together the melted butter and miso paste.
- Remove the peppers from the pan and place in a serving bowl. Pour the miso-butter over the peppers, and toss so evenly coated. Sprinkle with furikake.
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.
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- Add 1 tsp sesame oil to a large skillet or wok on the stove over medium-high heat. Add the shishito peppers and sauté for 10 minutes.
- Whisk the remaining 1 tsp sesame oil, soy sauce, honey, lime juice and ginger together in a small bowl to form the sauce.
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- Add the peppers, complete with stems, and cook them over medium, tossing and turning them frequently until they blister. They should only char in places. Don’t rush the process. It can take anywhere from 5 to 15 minutes to cook a panful of peppers, depending on the heat and the skillet.
- When the peppers are blistered, toss them with sea salt and, if desired, add a squeeze of citrus.
SAUTEED SHISHITO PEPPERS WITH MUSHROOMS | PICKLED PLUM
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- Soak the dried shiitake mushroom in a bowl with 1/4 cup of water for about 10 minutes. When the mushrooms are soft, squeeze out excess liquid back into the bowl. Do NOT throw away! You should have about 1 1/2 tbsp of mushroom water left. Set aside. Remove shiitake mushroom stems, roughly chop and set aside.
- In a pan over medium high heat, add bacon and cook for 2 minutes, until cooked but not crunchy. Add thyme and olive oil and cook for a minute. Turn the heat up to high and add button mushrooms. Cook for about 3-4 minutes, until mushrooms are golden brown. Add shiitake mushrooms and shishito peppers and cook for 3-4 minutes, until mushrooms are caramelized and shishito peppers slightly charred. Turn off the heat and add garlic salt. Stir well and season to taste with salt and pepper. Serve immediately.
BLISTERED SHISHITO PEPPERS WITH SEA SALT - THE WOKS OF LIFE
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- Put the garlic and oil in a mortar and pestle, and crush the garlic. You don’t want to create a paste––you are just infusing the oil in this step.
- Heat a saute pan or wok over medium-high heat, and spread the garlic-infused oil evenly in the pan. Do not put the crushed garlic in the pan, or it will burn.
- Add the Shishito peppers to the pan in one layer, so all of the peppers are touching the pan. Sear for 20 to 30 seconds, or until the peppers get golden brown. Turn the peppers over to brown the other side. Continue this process of tossing and turning until all of the peppers are golden brown and the peppers are blistered and begin to wilt.
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- Whisk together the ingredients for each dipping sauce in two separate bowls. Cover and place in the fridge until needed.
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- Heat oil in cast iron pan and add washed shishito peppers (you can keep the seeds) and cook for another 10 minutes, then add tamarind extract, brown sugar, salt and pepper. If you want, you can mix everything in a bowl and add that to the pepper cooking.
- Continue to cook for another 5 more minutes and flip in between so that all the pepper gets even coating of tamarind.
EASY SAUTéED SHISHITO PEPPERS WITH ... - THE LEMON BOWL®
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- Pre-heat a skillet over high heat then drizzle with oil. Add peppers and sprinkle with salt. Sauté peppers until they start to blister and char, about 5-7 minutes, stirring frequently.
- While peppers are cooking, whisk together the ginger-soy glaze by combining all ingredients in a small bowl (soy sauce through garlic); set aside.
- When peppers are done cooking, serve on a large platter and drizzle with the ginger-soy glaze. Serve warm.
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- In a medium-size mixing bowl, toss the shishito pepper with olive oil and sea salt. If you like a more Asian flair to them, add a few drops of toasted sesame oil.
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- In a large wok or large skillet for sauteing, add the olive oil and minced garlic over low-medium heat.
- When the oil is hot and the garlic is translucent, add the Shishito peppers. Turn over the Shishito peppers and cook until blistered and then remove. You want the peppers to still have some bite to them but have some char on them for flavor, so keep a close eye on them. As they finish cooking, add in the soy sauce and turn over until coated remove from heat. Add Kosher salt and fresh ground pepper to taste.
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