Shishito are Japanese green colored peppers similar to hot green chili peppers. Shishito are in season in summer, and are a taste of summer in Japan. The bitter and fragrant taste is a great companion to meat dishes.
Shishito have become a trendy kind of vegetable in the US recently, and you can find them more often at local markets now. The little peppers are somewhat similar to American bell peppers although the size and the flavor are totally different. Shishito are so small that the whole thing can be eaten without taking the seeds out. They are not supposed to be hot, but sometimes they are when we’ve bought them here. Then they can be like hot chili peppers, and you can’t use them in dishes unless you like the heat. They say that choosing good looking ones helps, like thick and straight, not bent and crinkled, to avoid the spicy ones.
It is best to grill Shishito to bring out their aromatic flavor, just like in this recipe. It is a very quick and easy side dish for your dinner. It adds nice green color to your meal too. Make this when you need some vegetables at the last minute.
- 15-20 Shishito
- 1 tsp oil
- 1/2 Tbsp sugar
- 1/2 Tbsp Soy Sauce
- 1/2 Tbsp Sake
- Katsuobushi (dried Bonito flakes)
- Wash and cut stems off from each Shishito pepper.
- Add oil to a frying pan and heat at low. Grill Shishito until soft and browned a little.
- Add sugar, Soy Sauce, and Sake, and stir so that Shishito is well-coated with the sauce. Then add Katuobushi and stir. Serve immediately.