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–+ servings

Pan Fried Shishito

Pepper roulette. Some mild, some wild. Perfect finger food
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Course: Appetizer, PubGrub, Snack
Cuisine: Global
Calories: 98
Ingredients Method Nutrition Notes

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

Method
 

Togarshi Spice
  1. In mortar crush nori to fine flakes
  2. Mix in rest of spices. Looking for a coarse texture. Set aside
  3. Taste and balance flavor
Peppers
  1. Heat a heavy (cast iron) skillet over medium high heat
  2. Toss peppers in olive oil
  3. Add to pan in a single layer
  4. Saute until blistered /charred. Toss occasionally, 8-10 minutes
  5. Return peppers to bowl, add spice mix, toss
  6. Squeeze lemon over, toss again. (add lemon to taste)
  7. Serve immediately, side with aioli (https://www.roguechef.com/?p=546)

Nutrition

Calories: 98kcalCarbohydrates: 4gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 68mgPotassium: 78mgFiber: 2gSugar: 1gVitamin A: 1219IUVitamin C: 1mgCalcium: 54mgIron: 1mg

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.

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