Blistered Shishito Peppers with Miso
Yield: Serves 6
Total Time: 15 minutes
Source: Food & Wine:
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.
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
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.
*These recipes are contributed by users of the RecipeHive service. The recipe ingredients or instructions may have been altered from the original by the user that submitted them. Accuracy is not guaranteed.