Buttery Soy Blistered Shishito Peppers

Since that day, these little green peppers have been on my mind, and when I spotted these Shishito Peppers at a local grocery store, I googled what they were. They are often used interchangeably with Padrón Peppers because Shishito peppers are often found in asian markets, whereas Padrón Peppers are more of a specialty item. As they are mostly mild, but on occasion, you will get a spicy one. So I quickly tossed a bag of these peppers into my basket and made my way to the front counter to complete my purchase.

So I have this bag of peppers, what now? I googled and saw some different recipes but nothing was similar to what I tasted. The infamous restaurant Nobu has been known to make these peppers, so I decided to try it out based on the descriptions from foodie reviews. And surprisingly, the ingredients worked. With some trial and error, I think I have it down.

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Buttery Soy Blistered Shishito Peppers

Ingredients:

2 Cups of Shishito Peppers, pierced with a skewer to prevent popping

1 Teaspoon Sesame Oil

13 grams of Salted Butter

2 Teaspoon of Light Soy Sauce

1 Teaspoon of Sweet Soy Sauce

Salt to taste

Directions:

1. 1 Tablespoon of Toasted Panko Crumbs

2. Prepare the peppers by rinsing them in water. Stems on or off is your preference.

3. Heat the sesame oil and butter until it is good and hot, but not smoking. Butter will sizzle and brown a bit.

4. Add the peppers, turning occasionally, until they begin to blister on all sides. It takes about 5 minutes.

5. Drizzle light soy sauce and sweet soy sauce. Stir for a minute. A glaze will form from the soy sauces and butter.

6. Slide the peppers into a bowl. Sprinkled with salt (optional), and toasted panko crumbs. Enjoy!

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