Savory Snacks & Starters, Asian - Japanese, Chinese, Korean
Recipe:
We first had shishito peppers during happy hour at a trendy downtown Chandler restaurant with craft cocktails. A few months later I found them in Trader Joe's. Now they're also at Lee Lee's, our local mega-Asian grocery. They're small, light green, wrinkly, fairly thin-fleshed peppers that are usually quite mild, though you can run across the rogue hot one. This is clearly a fusion treatment. They make a tasty appetizer, though I think they count as a vegetable dish too!
2-3 T white miso (or a bit less red) (40-60 g)
3 T grated Parmesan (25 g)
juice of a small lemon (maybe 2 T)
3/4 - 1 lb shishito peppers
olive oil
Mix the miso, Parmesan, and lemon in a small bowl.
Rinse and dry peppers. Toss with oil. Preheat a large cast iron skillet or the grill. Grill peppers so they get partially browned skin. Remove to a bowl and stir in miso mixture. Pick them up by the stem and eat them whole (skip the stem).
