Blistered Japanese Shishito Peppers
A simple recipe for blistered shishitos made with olive oil, soy sauce, fresh lime and coarse salt.
Servings 2
Calories 167kcal
Ingredients
- 2 tablespoon extra virgin olive oil
- 8 oz fresh shishito peppers
- 2 tablespoon soy sauce
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon coarse salt *more or less to taste
Instructions
- Heat olive oil in a cast-iron skillet over medium heat until hot, but not smoking. The pan is ready when water sizzles and evaporates on contact.
- Add peppers and cook for about 10 minutes, stirring and flipping frequently- every 1-2 minutes, until blistered in spots, not charred.
- Remove from heat and toss with soy sauce, fresh lime juice and sprinkle with salt
- Serve immediately.
Notes
Here are a few pieces of advice to ensure your shishito peppers are the best:
- Use cast iron. The most important tip is to use a seasoned cast-iron skillet. You'll find it’s so much easier to achieve the perfect tender-blistered texture with the right pan.
- Don't overcrowd the skillet. Do not overcrowd the pan to ensure the peppers cook evenly and achieve a nice blistered skin. Cook them in batches if needed.
- Serve ASAP. This dish is best enjoyed immediately after cooking to preserve the crisp-tender bite.
Nutrition
Calories: 167kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Potassium: 38mg | Fiber: 4g | Sugar: 4g | Vitamin C: 16mg | Iron: 1mg