- 1/4 pound shishito peppers
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon dried soup dashi or fish sauce
- 1 scallion, thinly sliced
- 1 teaspoon toasted sesame seeds
- Preheat a large skillet to medium-high heat with a drizzle of oil.
- In a small dish, combine the soy sauce, rice vinegar, sugar, and dashi together until very well mixed.
- When the skillet is very hot, add the peppers in one layer and let them sizzle and blister for 2 minutes. Flip the peppers, and let cook for one minute more with out disturbing, then pour half of the sauce into the skillet. Toss to coat the peppers, and turn the heat off the skillet.
- Pour the peppers and sauce into a bowl. Pour over the rest of the dashi sauce and top with scallions and sesame seeds. Serve as an appetizer or side dish. Enjoy!
I also like to top this with bonito (fish flakes for topping, not to dissolve in stock) and salty bright red pickled ginger.
When I make this for a side dish I cut the stems off before pan-frying the peppers to make it easier to eat from a plate.
Here is the dashi that I use in this and tons of other Asian-style recipes: http://amzn.to/2ir3gac
- Prep Time: 5 minutes
- Cook Time: 5 minutes