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These quick-seared shishito peppers bring Nobu's iconic Japanese taste right to your kitchen in only 15 minutes. When you mix sesame oil, soy sauce, and a bit of spice, these simple peppers turn into a can't-stop-eating starter that never stays on the plate long at my get-togethers.
I got hooked on these after eating at Nobu and became totally fixated on making their shishito peppers in my own kitchen. After trying many times, this version always gets big praise from even my foodie pals.
What You'll Need
- Shishito peppers: Go for ones that are bright green and firm with no wrinkles. Most taste mild but some surprise you with heat, making them fun to eat.
- Roasted sesame oil: Gives that nutty smell that makes this dish special. Don't skimp on this one.
- Garlic cloves: Chop them small and use the fresh stuff for best taste.
- Rice vinegar: Adds a zingy tang that cuts through the rich flavors.
- Reduced-sodium soy sauce: Brings depth without making it too salty. Regular works too but use less.
- Sriracha sauce: Adds a slow-building warmth throughout the dish.
- Agave syrup: Balances the heat with just a touch of sweetness. It blends in perfectly.
- Toasted sesame seeds: They add a nice crunch and look pretty while boosting that sesame flavor.
How To Make It
- Get everything ready:
- Round up all your stuff before you start. Wash the shishito peppers and dry them completely so they'll blister right. Chop up your garlic and get all seasonings measured so you can move fast once cooking starts.
- Warm the oil:
- Put roasted sesame oil in a big pan over medium heat until it looks shiny but isn't smoking. The right temp helps peppers blister without burning and makes the sesame flavor bloom.
- Cook the garlic:
- Toss chopped garlic into the hot oil and let it cook for just one minute until it smells good and turns golden. Keep an eye on it since garlic burns fast and makes everything taste bitter if it does.
- Char the peppers:
- Put shishito peppers in the pan with the garlic, trying to lay them flat if you can. Cook them about 4-5 minutes, flipping now and then until you see dark spots but they still stay mostly green.
- Mix up the sauce:
- Dump rice vinegar, soy sauce, Sriracha and agave right onto the peppers. Keep stirring for 2-3 minutes until sauce gets a bit thicker and coats all the peppers with a shine.
- Finish and serve:
- Take them off the heat right away and put on a plate. Sprinkle lots of toasted sesame seeds on top. Serve them fast since they'll keep cooking a bit from their own heat.
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The thing I love most about making these is watching the peppers change. They start smooth and bright green, then turn slightly charred and wrinkly. It takes me back to my first taste at a tiny Japanese izakaya in Tokyo. The chef there told me his secret - take your time with the blistering but move quickly once you add the sauce.
Getting The Heat Just Right
How well these turn out really comes down to managing your stove temp. Begin with medium-high heat to get those nice blisters on the peppers, then turn it down to medium when you add the sauce stuff. If your pan's not hot enough, you'll end up with mushy peppers instead of blistered ones. Too hot, and your garlic will burn before the peppers cook properly. Watch for slight charring and a bit of shriveling in the peppers - that's how you know they're done just right.
Mix It Up
While this Nobu-style version tastes amazing as is, I sometimes switch things around depending what's in my kitchen. Try throwing in some grated ginger with the garlic for extra zing. Honey or brown sugar work great instead of agave. When I'm feeling fancy, I top the finished dish with bonito flakes that wiggle from the heat and add amazing depth. If you don't eat fish, a light sprinkle of nutritional yeast gives a similar rich flavor.
What To Serve With It
These shishito peppers fit perfectly in a Japanese-style meal. Put them next to some cold edamame, a simple cucumber salad, and a bowl of steamed rice for a light dinner. They also go great with chicken yakitori or veggie tempura as starters. For drinks, nothing beats a cold Japanese beer, but crisp sake or even a citrusy white wine tastes fantastic with the mild heat and savory flavors.
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Frequently Asked Questions
- → What's the best way to pick fresh shishito peppers?
Choose peppers that are firm, bright green, and smooth. Avoid any that look wrinkled or feel squishy for the best results.
- → Can I swap out sesame oil for something else?
Sure! Olive oil works in a pinch, though the flavor won't be as nutty or bold as roasted sesame oil.
- → How do I tweak the heat level?
Go easy on the Sriracha for less spice, or kick it up with extra Sriracha or a sprinkle of chili flakes if you love heat.
- → Any tips for serving these peppers?
They’re great as a starter, alongside a creamy dip, or even piled over some steamed rice for something heartier.
- → Why shouldn’t I crowd the pan?
When peppers are packed together, they don’t cook evenly. Giving them space ensures proper charring and blistering.
- → What if I don’t have agave syrup?
You can swap agave for honey or maple syrup. Just keep in mind, the flavor might shift slightly depending on your choice.