- 1 1/2 tablespoons brown rice miso
- 1 1/2 tablespoons sake
- 1 tablespoon canola oil, preferably cold-pressed
- 1 small dried red chile
- 3/4 pound shishito peppers
- 1 tablespoon minced peeled fresh ginger
How to make this recipe
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.