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 farmer Tadaaki Hachisu gets a salty, earthy, spicy hit from brown rice miso and fresh ginger.
Slideshow: Japanese Recipes
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 It
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.
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