Over the years I’ve turned hundreds of friends and family members on to Shishito Peppers! Ok, maybe that’s a slight exaggeration, but lets just say it’s been a lot, and out of all those people, everyone has loved them!
Shishito peppers are a japanese pepper generally served as a starter at popular sushi restaurants such as Nobu, Ra and Katsuya! The fun thing about these peppers is that they’re a mild, sweet pepper, yet about one in every ten is spicy! Surprise!
When I saw bags of shishito peppers staring me in the face the first time I visited the Japanese market, I felt like I had struck gold!
Up until that point I had never seen the peppers for sale in a grocery store or at a farmers market and they’re not always available at sushi restaurants.
I quickly swooped up 4 bags of the peppers, come on people, it’s not every day you strike gold 😉
I sautéed these babies up with some sweet soy ginger sauce to form a nice glaze, then sprinkled toasted panko crumbs on top for a delicious treat that went perfect with my Spicy Tuna Crispy Rice Cakes!
- 1 lb shishito peppers
- 1/4 cup soy sauce
- 1 tbsp honey
- 1 tsp sesame oil
- 1 lime (juiced)
- 1 tsp fresh ginger (zested)
- 1/4 cup panko breadcrumbs (optional topping)
Sauté the shishito peppers over medium heat for 2-3 minutes.
Next, whisk the other ingredients together in a small bowl.
Pour the sauce over the shishito peppers.
Cook over medium heat for 10-15 minutes or until the peppers are tender and the sauce begins to thicken into a glaze.
Toast the breadcrumbs in a skillet over medium-high heat for 5 minutes.
Sprinkle the breadcrumbs on top of the shishito peppers and serve!
These peppers make for a great party starter or simple weeknight snack!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: Leave the panko breadcrumbs off the top and be sure to use a gluten free soy sauce to make this recipe gluten-free.