As the first winter storm races down upon us, we made one last race to the local not-so-mega-mart, searching for small things. There I found a special on peppers.
Thinking back to my favorite Japanese restaurant, (I do hope they survive the covid pandemic), and a seasonal appetizer they served, I developed a maddening taste.. The only thing to do is make it myself.
One does not specifically need Shishito, for this, one can use jalapenos, or strips of bell pepper, banana, pepperoncini, cubanelle, poblano, anaheim, or just about any capsicum, just taste test prior. I DO NOT suggest habanero and the ilk for this dish…
One might do this in an air fryer, just make sure you have ventilation, roasting spicy peppers can produce quite the tear gas.
Leftovers, (LEFTOVERS?), could be stemmed, and chopped thence mixxed into a ramen disk, or a stirfry.
Shishito pepper is a mildly spicy, East Asian variety of the species Capsicum annuum. It is known as kkwari-gochu (“groundcherry pepper”) in Korea because its wrinkled surface resembles groundcherries.
The pepper is small and finger-long, slender, and thin-walled. Although it turns from green to red upon ripening, it is usually harvested while green. The name refers to the fact that the tip of the chili pepper (tōgarashi) looks like the head of a lion (shishi); in Japanese it is often abbreviated as shishitō.
About one out of every eight peppers is spicy. The occurrence of pungent fruit is induced by such factors as exposure to sunlight, and other environmental stresses.
The prefectural agricultural testing center at Kishigawa, Wakayama stated in 2005 that capsaicin forms more easily in hot and dry conditions in the summer, and even experts may not be able to distinguish relative hotness on the same plant.
For cooking, a hole is poked in the pepper beforehand to keep expanding hot air from bursting the pepper. It may be skewered then broiled (grilled), or pan-fried in oil, stewed in a soy sauce– and dashi-based liquid, or simply eaten raw in a salad or as a condiment. It is thin-skinned and will blister and char easily compared with thicker-skinned varieties of peppers.
Pan Fried Shishito
- 1/4 lb Shishito Peppers Washed and dried
- 1 tbsp olive oil
- 1/4 tsp Togarshi Spice
- 1/2 ea Lemon Sliced to 1/8 wedges
- Kosher Salt to taste
TOGARASHI Spice Blend
- 1/2 Sheet Nori Dried Seaweed
- 2 tsp Sesame Seed
- 1 tsp Grated Ginger
- 1 tsp Poppy Seed
- 1 tsp Black Pepper
- 1 tsp Orange Zest
- 1 tbsp Red chili flake Adjust to taste
- In mortar crush nori to fine flakes
- Mix in rest of spices. Looking for a coarse texture. Set aside
- Taste and balance flavor
- Heat a heavy (cast iron) skillet over medium high heat
- Toss peppers in olive oil
- Add to pan in a single layer
- Saute until blistered /charred. Toss occasionally, 8-10 minutes
- Return peppers to bowl, add spice mix, toss
- Squeeze lemon over, toss again. (add lemon to taste)
- Serve immediately, side with aioli (https://www.roguechef.com/?p=546)
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