Pepper Profiles: Shishito
This gourmet pepper is an exotic delicacy iconic to Izakaya (Japanese tapas/appetizers).The Shishito Pepper is delicious and couldn’t be easier to prepare.
Native to Japan, the slender, green peppers grow 3”- 4” long, have delicate skin and a slightly pleated surface. Most of them have a hist of grassy and peppery flavor, with a faint note of citrus. However, some (approximately one in ten) have a real bite! It’s almost like playing roulette. They mature to a fiery red.
The plants have a spreading habit and produce prolifically.
To highlight their bright flavors, simply heat oil in a heavy skillet over medium-high heat, and cook the peppers, turning occasionally, until they begin to blister on all sides. Sprinkle with a bit of sea salt—they are ready to enjoy! They are also wonderful grilled, deep fried or tossed on top of pizzas and salads.
Recipe: Shishito Peppers
- 4 cups Shishito Peppers
- 2 tbsp salted butter
- 2 tbsp good soy sauce
- Large Sea Salt Flakes
- Slit the side of each pepper. I like to leave the little stem on the pepper because it allows guests to grab easily, but you can also remove the stems if that is your preference.
- Heat a large wok or frying pan on high heat until it is very hot. Add butter. Once butter is sizzling and almost to the point where it browns, add the peppers and toss with a wooden spoon for about 4 minutes until they begin to blister. Add soy sauce and stir with wooden spoon for about a minute until the butter and soy sauce create a glaze over the peppers. Remove from pan and dust with large flaked sea salt. Serve immediately and take your chances that you don’t get one of the spicy ones!
Here is an article for about hollyhocks. I was interested to see that the “Antwerp”, a fig leaf variety is almost rust free. Good to know. Click on the link. Not sure why it didn’t capture the entire story.
Notes From The Tomato Lady 