Blistered Shishito Peppers with Soy-Ginger Sauce

Name: Blistered Shishito Peppers with Soy-Ginger Sauce
Prep time: PTM
Ingredients: 1 pint Shishito Peppers; 1 tablespoon + 1 teaspoon toasted sesame oil, divided; 1 teaspoon finely minced garlic; 3 teaspoons soy sauce; 1 teaspoon fresh ginger, grated; 1 tablespoon bonito flakes, for garnish

By Leslie Blythe appetizers, Chilis, Hors d'oeuvres, Japanese Sautéing

June 30, 2021

Shishito peppers have become a popular appetizer. They are mostly mild, but about one out of ten are spicy, which adds an element of surprise. The person that gets the spicy one will have good luck! The other interesting aspect of this dish is when you add the bonito flakes (dried fish flakes) on top before serving they move and dance from the heat of the peppers.

Ingredients

1 pint Shishito Peppers

1 tablespoon + 1 teaspoon toasted sesame oil, divided

1 teaspoon finely minced garlic

3 teaspoons soy sauce

1 teaspoon fresh ginger, grated

1 tablespoon bonito flakes, for garnish

Directions

1In a small bowl, mix 1 teaspoon toasted sesame oil, garlic, soy sauce, and ginger. Set aside.

2In a large skillet over medium-high heat, add 1 tablespoon toasted sesame oil. When the oil is hot, but not smoking, add the shishito peppers and cook for about 5 minutes, turning to blister and brown them on both sides.

3Remove from heat and add the soy garlic ginger sauce.

4Place peppers and sauce into a bowl and top with bonito flakes.

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