Pan Fried Shishito
Pepper roulette. Some mild, some wild. Perfect finger food
Ingredients
Peppers
- 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
Instructions
Togarshi Spice
- In mortar crush nori to fine flakes
- Mix in rest of spices. Looking for a coarse texture. Set aside
- Taste and balance flavor
Peppers
- 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)
Notes
Note: Shishito peppers can vary WILDLY in their heat, so it can be a game of russian roulette.
One can sub other peppers as well.
I serve these with either a herbal or chipotle aioli, a sour cream or yogurt dipping sauce. Depending on the heat sensitivity of the table a dairy based dipping sauce may be advised.
Nutrition
Calories: 98kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 68mgPotassium: 78mgFiber: 2gSugar: 1gVitamin A: 1219IUVitamin C: 1mgCalcium: 54mgIron: 1mg
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