Blistered Shishito Peppers with Miso
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.
- 1.5 Tbsp brown rice miso
- 1.5 Tbsp sake
- 1 Tbsp canola oil, preferably cold-pressed
- 1 small dried red chile
- 0.75 Pound shishito peppers
- 1 Tbsp minced peeled fresh ginger
- 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.
Recipe Credit: Nancy Singleton Hachisu
Image Credit: Fredrika Stjärne