Author Notes
10-minute shishito peppers perfect for an appetizer or side dish, flavored with dashi and soy for deep flavor without a ton of fat or calories. Originally featured at http://funnyloveblog.com/2017/08/23/blistered-shishitos-with-dashi-soy-sauce/
—Lindsay Howerton-Hastings
Ingredients
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1/4 pound
shishito peppers
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2 tablespoons
soy sauce
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1 tablespoon
rice vinegar
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1 teaspoon
sugar
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1/4 teaspoon
dried soup dashi or fish sauce
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1
scallion, thinly sliced
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1 teaspoon
toasted sesame seeds
Directions
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Preheat a large skillet to medium-high heat with a drizzle of oil.
In a small dish, combine the soy sauce, rice vinegar, sugar, and dashi together until very well mixed.
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When the skillet is very hot, add the peppers in one layer and let them sizzle and blister for 2 minutes. Flip the peppers, and let cook for one minute more with out disturbing, then pour half of the sauce into the skillet. Toss to coat the peppers, and turn the heat off the skillet.
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Pour the peppers and sauce into a bowl. Pour over the rest of the dashi sauce and top with scallions and sesame seeds. Serve as an appetizer or side dish. Enjoy!
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Notes
I also like to top this with bonito (fish flakes for topping, not to dissolve in stock) and salty bright red pickled ginger.
When I make this for a side dish I cut the stems off before pan-frying the peppers to make it easier to eat from a plate.
Here is the dashi that I use in this and tons of other Asian-style recipes: http://amzn.to/2ir3gac
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