Quick Weeknights · Japanese
Crispy Shishito Pepper Stir-Fry
Blistered peppers tossed in a savory umami glaze, perfect as a vibrant, quick-to-prepare appetizer.
Why This Works
The high heat blisters the skin of the shishito peppers, creating a smoky char that balances their natural mild, vegetal sweetness.
The Upgrade
Finish with a squeeze of fresh lemon juice just before serving to brighten the savory soy glaze.
Chef's Secret
Michelin TechniqueDo not crowd the pan, as moisture will cause the peppers to steam instead of blister, ruining the signature texture.
Ingredients
Total time including resting: 10 min
Directions
Heat the oil in a large cast-iron skillet over high heat until smoking slightly.
Add the peppers in a single layer and let them sear without moving them for 2 minutes.
Once blistered, toss them thoroughly for another minute.
Pour the soy sauce directly into the pan to deglaze and coat the peppers.
Remove from heat, sprinkle with salt and sesame seeds, and toss once more.
Wine Pairing
Gruner Veltliner
White Wine
The BottleDomäne Wachau Smaragd
The white pepper note often found in Gruner Veltliner is a natural ally for blistered peppers. Its vibrant acidity keeps the umami glaze from feeling too heavy on the palate.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Steamed White Rice
The neutral canvas of steamed rice balances the spicy, salty punch of the peppers.
Ingredients
Directions
Rinse rice under cold water until the water runs clear.
Combine rice, water, and salt in a heavy-bottomed pot.
Bring to a boil, then immediately reduce heat to the lowest setting.
Cover tightly and simmer for 15 minutes.
Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
Side Dish
Smashed Cucumber Salad
Smashed cucumbers with sesame oil and salt add a cooling, refreshing crunch.
Ingredients
Directions
Place cucumbers on a cutting board and smack them firmly with the flat side of a knife until they split.
Cut the smashed cucumbers into bite-sized pieces.
Toss with salt and let drain in a colander for 5 minutes to remove excess moisture.
Pat dry and transfer to a mixing bowl.
Whisk sesame oil and vinegar together, then toss with cucumbers.
Garnish with sesame seeds and serve immediately.
Member Reviews
How did it turn out?
Rate this recipe
Delicious! Doubling it next time because leftovers went fast.