Shishito Peppers with Den Miso and Bubu Arare
March 9, 2017
I had these Shishito Peppers with Den Miso and Bubu Arare at Tokyo Fried Chicken Co. in Monterey Park, CA. I love shishito peppers and now have a new way to make them. About one out of every ten peppers is spicy. The person that gets the spicy one will have good luck! Bubu Arare can be found in Japanese markets or online.
- Prep: 5 mins
- Cook: 30 mins
Directions
Den Miso Sauce
1Combine miso and sugar in a medium heavy-bottomed saucepan. Add sake and mirin, whisking to combine. Bring to a simmer over low heat and cook, stirring frequently, until sugar is dissolved and color begins to darken, 15 to 20 minutes. Remove from heat.
Shishito
1To cook the shishito peppers, you may need to work in batches to ensure that all the peppers have contact with the skillet. Overcrowding the skillet will not allow the peppers to blister and blacken properly. We used a 10-inch cast iron skillet, cooking the shishito peppers in two 6 ounce batches.
2Lightly oil the skillet with 1 teaspoon of neutral oil (½ teaspoon per batch, if working in two batches) and heat over medium-high. Add the peppers and cook, flipping occasionally. After about 7 to 8 minutes the skin of the peppers will be soft and slightly charred. Once the peppers look blistered and tender, transfer to a medium bowl.
3Add enough of the den miso sauce to coat the warm peppers and combine with your hands or a large spoon or spatula. Transfer the dressed peppers to a serving dish and garnish with bubu arare. Serve while still warm.
Bubu arare garnish is known among western amateurs of washoku, traditional Japanese cuisine. These small balls are deliciously toasted, salted and spiced up to accompany rice soups at the end of meals.
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