Finger-long and typically mild (one in 10 is spicy), shishito peppers are sautéed, simmered, grilled and eaten raw all over Japan in the summer. This charred version from gets a salty, earthy, spicy hit from brown rice miso and fresh ginger.
Ingredients
- 11/2 tbsp brown rice miso
- 11/2 tbsp sake
- 1 tbsp canola oil, preferably cold-pressed
- 1 small dried red chile
- 3/4 lb shishito peppers
- 1 tbsp minced peeled fresh ginger
Directions
- In a small bowl, stir the miso and sake until smooth. In a large skillet, heat the oil with the chile until shimmering. Add the shishitos and ginger and cook over high heat, tossing, until tender and blistered in spots, 2 to 3 minutes. Remove from the heat, add the miso sake and toss well. Transfer to a plate and serve.
America's Best Brunch Spots
Best Chicken Dishes in the U.S.
Best Ethnic Food in the U.S.
Best Burgers in the U.S.
America's Best Chocolate Chip Cookies
Recipe Credit: Nancy Singleton Hachisu
Image Credit: Fredrika Stjärne
