If you have not heard of Shishito pepper, you are missing one great appetizer! These are Japanese peppers with essentially no heat but lots of great flavor. I usually get it in Japanese restaurants where it is grilled with salt and some lemon juice. Out of desperation on a day when I did not feel like getting the outdoor grill going, I just fried them in Olive oil. Could not believe how good they came out, essentially matching the flavors of it in the restaurant:
Cooking could not be easier. I put a non-stick skillet on the stove and pour in random amount of olive oil in there (maybe 2 tablespoons). I let it get near smoking temp and dump the peppers in there. Make sure they are all touching the skillet and not on top of each other. Let them sit there on high heat for a minute and they instantly char. Just rotate them or stir and cook for another 2-3 minutes until mostly charged and they feel soft (initially they are quite firm). Take them off the stove, put them in a bowl and sprinkle with your favorite quality sea salt. And then squeeze lime or lemon to taste. That's it!
I tell you these things are addictive because they have a trick up their sleeve. One out of seven peppers genetically is flawed and will be "hot." Now when I say "hot," I don't mean crazy hot. But hot enough that you want to keep eating them as to get rid of the burning sensation in your mouth. In the above batch, none were hot until I got to the one before last. And wouldn't you know it, the last one was hot too! What are the odds of that?
If you have not had these, suggest getting them as an appetizer in your favorite restaurant or if you have a Japanese grocery store, pick up a pound or two and cook them per above. In 3 minutes you will have a super tasty appetizer.
Cooking could not be easier. I put a non-stick skillet on the stove and pour in random amount of olive oil in there (maybe 2 tablespoons). I let it get near smoking temp and dump the peppers in there. Make sure they are all touching the skillet and not on top of each other. Let them sit there on high heat for a minute and they instantly char. Just rotate them or stir and cook for another 2-3 minutes until mostly charged and they feel soft (initially they are quite firm). Take them off the stove, put them in a bowl and sprinkle with your favorite quality sea salt. And then squeeze lime or lemon to taste. That's it!
I tell you these things are addictive because they have a trick up their sleeve. One out of seven peppers genetically is flawed and will be "hot." Now when I say "hot," I don't mean crazy hot. But hot enough that you want to keep eating them as to get rid of the burning sensation in your mouth. In the above batch, none were hot until I got to the one before last. And wouldn't you know it, the last one was hot too! What are the odds of that?
If you have not had these, suggest getting them as an appetizer in your favorite restaurant or if you have a Japanese grocery store, pick up a pound or two and cook them per above. In 3 minutes you will have a super tasty appetizer.
