Shishito peppers are Japanese cultivars and are related to the Padrón peppers of Spain, the latter being much smokier. You can use this recipe with either pepper. I find them to taste best when seared, charred, and burnt because the skin transforms in taste and adds complexity to the flavor of the peppers. Sometimes, I will sear a few peppers and use them to garnish fried rice, add them to salads, or even over cold soba noodles. No reviews 1 lb/455 g shishito peppers 1 1/2 tsp shichimi togarashi, homemade or store-bought 1 tsp toasted sesame oil 2 tsp Chinese black vinegar, malt vinegar, or apple cider vinegar flaky salt Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.
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